Hi, I just found this forum! I've been keeping goats for most of the last twenty-six years, but only started having success with cheese-making a few years ago (prior to that I had three children still living at home and we seldom had any surplus milk!). Right now I only have one doe milking, and she's getting ready to dry off, but by the middle of April I should have two does freshened and lots of milk pouring in. Mostly I've been making kefir and some soft cheeses, but I really want to learn how to make hard cheeses -- although I think I will have to get another refrigerator to keep in the garage for aging them. I'd also like to try Brie. I already have two sizes of presses.
I live with my 96-y-o grandmother and my 29-y-o mentally handicapped youngest DD, work part time as a secretary/ministry assistant for the local Child Evangelism Fellowship office, have a small garden, a few meat rabbits, some chickens, and three goats -- two Oberhasli/Alpine does and a Nigerian Dwarf buck. We all like cheese, including the soft goat cheeses I've been making, but cheddar and parmesan are the store-bought cheeses we use the most. I'd get Brie more often if the budget allowed, and we like pepper jack. I've made gjetost a few times, too, but you really need a wood stove to make that practical!
Kathleen
