Thank you all so much for the speedy responses!
Ok, a little backstory on my handle as requested...
I am a waterfowl hunter by design. That is to say I hunt ducks and geese and have for most of my life. I've been a member of a few hunting forums over the years and also had the great fortune to travel abroad to the midwest to fulfill some fantasy in my early twenties. Whilst in Nebraska, I was regularly posting pictures of the results of prolific hunts when someone innocently responded, "Wow thats one SCARY southern man!". He was reffering to my size and physical appearence at the time. I'm 6' 8" tall and at the time I had hair and a beard that rivaled any mountain man I've known...LOL.
So the name stuck. People wanted to see pictures of "Scary" so that's what I gave em'. Again, I'm a totally passive down to earth kinda guy... I reckon I got a look about me that midwesterners find a little, well, out of the ordinary...HAHA.
I've always been the sort of person that is quite a sucker for living a humble lifestyle, yet eating like royalty. Cuisine is a passion of mine. Trust me, you don't get to be 6' 8" and 240 lbs by NOT eating. The duck hunting thing has turned my head to a number of D-I-Y hobbies that I truly enjoy. I'm currently an aspiring brewer in a partnership with a close friend of mine and we are entering several ales into competition this year. Fermentation fascinates me and so does cheese and bread... So I figured it only natural to gravitate towards the two hobbies as well. I've yet to tackle bread making. I imagine that baby steps is right for someone like myself.
My vision is a humble one. I've led myself to believe that I'm a proficient vegetable and herb gardener, I'm very well adept at hunting wild game of many different sorts, I'm also a skilled fisherman who likes to target the savory edible species, and now I feel I must fill in the blanks. For me that means cheese and bread... HA! And no short supply of either. In the meat, vegetable and beverage departments, my cup runneth over... sometimes literally (and accidentally). So, here I go. I have a lot to learn.
My personal likenesses are for the following variety of cheeses... (unlike beer and exotic meats, I have had no real worldly exposure to cheese so please try not to blush at my grocery store inexperience)
I am in love with Muenster, Havarti, mild Chedders, Jacks, Colby, & Mozza. I'm sure that being a huge fan of dairy that there are literally hundreds of styles of cheese that I WOULD love but have not had exposure to. There are a few cheese varieties that I've had that are just on the edge of my preferences like Brie... I just can't get over certain textures and tastes. I'm not at all a fan of the aromatic cheeses like the blues and gorganzola (sp?). I realize that this may damage my own credibility with artisans out there but afterall, one man's fun is another's Hell.
So I hope that this covers the questions you all had. I can't wait to dive headlong into the world of cheese.
Thanks so much for your responses.
- Jacob
