I'm interested in making cheese because I'm fascinated by old-world food preservation techniques that have given us such wonderful, unique flavors -- yet we have largely ignore them in the US, opting to place quantity and price over quantity.
For me, it started with my first taste of jamon serrano -- and wondering why it couldn't be made in the US. But my wife won't let legs of ham salt in the basement or rolls of curing meats hang around
I am currently curing some salmon for my Christmas party Friday. It is so easy, and worthwhile -- I think you all know how amazed people are when you make cheese and let people try it. The same with the cured salmon (gravlax) -- and soooo much cheaper.
"
Wild Fermentation" has been a big hit this year. My favorite book, though, is Michael Ruhlman's "
Charcuterie". I've read it like a novel (especially since I don't have access to a smoker, and can't make everything I would like). I do need to make bacon at some point, though.
The only sausage I have made is a turkey breakfast sausage -- which is easier because it doesn't require stuffing it into a tube.