Hey, just wanted to say that I'm still around.
It's been a cold Winter in the South this year. So, I took a cheese-making break from January till this past week.
Temperatures while making cheese were close to impossible to maintain, and curing at room temperature was a nightmare. The kitchen temps were going up and down with the heater and it got either too cold or too hot at times.
Anyway, this past weekend I decided to jump on the saddle again, and I made a two gallon Colby. I had consumed just about every cheese I had made in the Fall during the two months Hiatus.
I continue to read posts here and there, learning as I go. Great place, this board, to come get tidbits and gain insight from the experience of others.
