I'm from Seattle, and I am only one Heather. I became obsessed with cheesemaking last December and make a raw milk cheese every other weekend. My family thinks I've gone cheese crazy. I consider that a compliment. I've made soft mold ripened, washed rind, Stiltons, Goat, Gorgonzola, Parmesan, Gruyere, cheddars, etc. Today I made a Caerphilly.
I participate in a couple other cheese forums and just found this one today. I'm looking forward to reading up and looking forward to meeting you all. I have so much to learn.