I'm a fairly new cheesemaker, having produced three or four basic cheeses (One "Farmer's type", two Amish Butter, and one Havarti in the cheese fridge at the moment!
I found this forum while attempting to look up some information, and it seems like it will be a pretty good resource. Who knows, I might even learn something!
In case anyone is wondering what "Ave ad omne caseum" means, it is Latin for "All hail the cheese!"
Don't be surprised if I ask some totally n00b questions. I don't know what I'm doing. If I did...
Oh, and if you do reply to one of my n00b questions, please try to speak slowly, and use small words so that I'll be able to understand!
Thanks!
