Hi Everyone -
I've been making cheese for nearly a year -- long story -- let's just say that I view it as a personal evolutionary process
I started by taking some short courses locally, then completed some formal education at the Vermont Institute for Artisan Cheese. I've been making many different types of cheese at home (Cheddar, Chaource, Coulommiers, Feta, Ricotta), but am particularly fond of soft-ripened bloomy rinds, so I've been focusing on the Camembert style. I've also been apprenticing with the owner of a local farm and creamery. To get more experience in a country that we find fascinating, my husband and I will spend ten days this summer volunteering at a dairy farm in Iceland! Within the next few years, we'd like to establish our own small creamery. I must say that I have found the resources of this forum to be invaluable. It seems that whenever I have a question, no matter how obscure, I find that other forum members have wondered about the same thing! I hope to contribute more as my experience grows ...
Karen
