Folks,
I have been lurking on this great forum for a bit of time and figured it was about time to introduce myself. I have been making cheese for about a year after having the the desire to dive in for many years. I have been drawn to cheese making through my love of artisan baking, small time farming and general interest in creating with local ingredients. I have been building up slowly as may of us do and now have a pretty good handle on most of the techniques. To date I have had pretty good success with most of the major styles. Through my cheese making I have found local suppliers of raw milk (cow and goat) which in it's own right has been a great experience.
As I have experimented my knowledge has grow considerably thanks in part to the great participants on this forum. My production has become much more technical and with that predictable, one aspect I love since I am an engineer by education though occasionally the bio-chem aspect still perplex me. Bio-chem was never my strength. Santa brought me a acid titration set up so I am now working with a PH meter and TA.
My other hubbies-passions are small scale farming both kitchen and herb. I have a quarter acre in garlic and other small lot market garden crops. Wood working, both furniture and architectural has always been been a passion as is bread baking which I have been doing since before I can remember being taught by my grandmother. I still use equipment from my great grandmothers bakery in Montpelier VT. I think my baking has always drawn me to cheese making.
I hope I will be able to contribute what small amount of knowledge I have gained to date and learn from all the great contributions and wealth of knowledge on the forum
Cheers, Steve
