Hey everyone! Currently in Iowa City, Iowa. Fairly new to cheesemaking, and really really excited about it! I have a saying "cheese is your friend." Have always loved trying cheeses from all over, and started making a few years ago just making lebna and paneer a few times. Last year had cancer and couldn't eat cheese! Oh my! Decided that after chemo i was going to seriously start making my own! I reasearched during that 6 months, and bought some equipment. I've been done for about a year now and have made several batches of cheddar from goat milk from friends of mine. I smoked one wheel, was great after 3 months. I just opened the other wheel and it's marvelous. I always make ricotta from the whey. I've also tried a cows milk brie, but the first one failed but i know what went wrong. I just wrapped my second attempt at it. Looking forward to all the advice and the learning i can get here, and the mutual joy in making cheese!
