Hello everyone. I am so happy to have found such a great source of cheesy information. I've been able to find a few websites with recipes, but to have a place to ask questions is priceless!
I'm new to cheesemaking; found a source of goat milk and some direct set cultures, so have done several batches, including chevre, feta, and ricotta. After going to restaurant supply places, I found some stainless steel cake rings and have improvised a press using lots of weights. My first pressed cheeses were eggnog queso fresco. The first one was great with an amazingly delicious flavor, but not a real "cheesy" texture. It turned out more like a very heavy cheesecake. The second one is still in the process of aging for a week, then I'll give it a taste.
Not sure what direction to head next. Maybe some smoked mozzarellas or cheddars. Would love to hear about peoples' cheese smoking experiences; wood types and temps.
So, thanks in advance for all the wonderful information I'll be finding here. It's much appreciated!