Hi from Colorado!

[mtncheesemaker]

Hell-o All!
So happy to have found this group. I live in a small town in SW Colorado and am lucky enough to have access to fresh Jersey cow, goat and sheep milk in season.
I started out making yoghurt a couple of years ago, and graduated to cheeses. I'm self-taught from books but have found a few fellow cheese-heads here, too. I've been making a lot of Camembert type cheeses this summer, which turns out to be easier than I thought. Also make Cheddar which I think is a lot of work! I would like to explore the world of Tomme, which I don't exactly understand yet.
Also make Feta, ricotta, Chevre regularly, and just got some culture to make Mozzarella.
Thanks for all the information on the subject of cheese!
Pam

[Captain Caprine]

Hi Pam,
Welcome to the forum
We have been toying with the idea of adding a couple of dairy sheep to our herd, so I look forward to your post talking about your experiences working with sheep milk.
Again welcome!
CC

[DeejayDebi]

Welcome aboard Pam!
Your gonna love it here - everyone is so friendly and helpful. Don't forget the pictures everyone loves pictures!

[mtncheesemaker]

Thanks for the welcomes! As soon as I find my camera, I'll send some pics.
Haven't experimented too much with the sheep milk yet, mostly ricotta and yoghurt which tastes like Creme Fraiche. I have frozen about 16 gallons to use when things slow down here. Right now it is canning season and soon to be wine-making. So much for retirement!
Pam

[DeejayDebi]

When/if I ever retire I think I will work myself to death! I have so many plans for my hobbies I haven't figured out time for rest.

[Cheese Head]

Hi Pam and welcome to the forum!

[pamaples]

Hi Pam,
Welcome! Where might you be in SW colorado? I get up that way every once in a while. Pagosa Springs usually, sometimes Idaho springs for fishing with Dad. I would like to talk with you about hard goat cheeses made at altitude. I seem to have issues with either altitude or aridness. (Aridness, is that a word?) Not sure which.

Pam (too)

[mtncheesemaker]

Hi Pam Too;
I am in Paonia which is west of Carbondale. We're at about 5600 here. I have never made adjustments for altitude but lack of humidity is definitely a problem. I ripen my soft cheeses in plastic boxes, haven't had a problem with hard cheeses. I usually don't wax but have a natural rind.
Where are you, the front range?
Pam

[pamaples]

No, no, much further down. I am in NM just south of Albuquerque. 5000 ft here, Rio Grande valley; good farm land for the high desert. My brother-in-law's family has a cabin in the Arapaho Nat'l forest and my dad (from out east) and I meet there once a year to raid the trout streams in the area. Every time I do geophysics in northern New Mexico anywhere near Pagosa Springs I always try to stay within soaking distance!

I have my own goats and use raw milk. I don't have any problems with soft cheeses, my problem is with hard cheese is; it dries out almost immediately. Almost every hard cheese I have tried to make turns out dry enough to be grated as Parmesan. I am consistant at least! My exception was a mozzarella. It was less dry and actually melted a little when heated but I burn my hands trying to stretch it and need to find a better way.

[DeejayDebi]

Pam -

Do you have a vaccuum sealer? Try sealing your hard cheeses early on and rubbing with olive oil.

When you make mozzarella wear those heavy dish washing gloves it helps.