Hi,
We are experienced and avid homebrewers, cider makers, sausage makers and love to smoke various meats, poultry, fish and veggies. I guess moving into making our own cheese is just a natural progression.
We have raw cow and goat milk readily available to us and have been making mozzarella and ricotta for a couple of years.
We've come here to learn from your experiences.
Jim & Rose