Hi everyone,
I have been reading for a few weeks and want to thank everyone for the incredible amount of great information here. I am just starting my cheese making journey and in the reading phase right now. I am going to start with some soft cheeses but eventually want to do some hard cheeses.
I recently started buying food from a company that deals with many of the local farmers and delivers everything from meat, veggies, fruit, other misc stuff & dairy one day a week. From there I have access to fresh milk , cow (raw, pasteurized only & pasteurized & homogenized) and goat (raw only I think). I'll probably start the soft cheeses with supermarket milk and when I'm comfortable move on. My short term goal is to make cream cheese & neufchatel for a Thanksgiving pumpkin cheesecake.
If you were just starting out again what book would you buy?
Thanks for a great forum,
Deb