Start by wondering how we got from reading a book (Amimal, Vegetable, Miracle) while driving from San Diego to Alameda six months ago to going to a Beer/Wine making shop today and being excited about picking up Ca-Cl2.
And over the last six months building (cheese press), buying (this packet and that packet, molds, pots, winecooler and etc.), traveling to be taught (Yamhill, OR. for soft cheese education) and inventing (wax dipping tools, including old math skills for volume of wax to melt to submerge a cylinder).
We are up to our fourth cheese type and today's goal is number five, Monterey Jack. By the way how does one change their profile to reflect the number of cheese they are up to?
Gary and Michele
Alameda, home of the best view of San Francisco!