Another Newbie on the Forum!

[JaimeMacNCheese]

Hi There!  Looks like there are a few of us "Young Cheeses" coming out of the woodwork today (Gina - looks like we're both Lisa Simpson fans ).  I started making mozz and fresh cheeses early last year and started on pressed and mold-ripened cheeses earlier this month after my family all chipped in to hook me up with  the motherlode of cheese making supplies for my birthday.   Now, with a dedicated aging fridge, and just about every imaginable mold, utensil and tool, I have become completely OBSESSED with cheese making.  So far I've made a pepper havarti, sage cheddar and a 4-round batch of camembert.  How do you all cope with having to wait for everything to age? The suspense is killing me!

I have to say that this forum has been an indispensable resource for me in these early endeavors, and I am happy to finally be a registered, non-lurking member! It's so great to have a place to talk about everything cheese - I find that most "normal" people's eyes glaze over when I really start to geek out about it.  Here, I am among my people, and I love it! 

I also enjoy making and canning jam (jammin' as my husband calls it) and long walks on the beach. 

[linuxboy]

Welcome! Looking forward to your input. The coping strategy I use is to make more cheese, and also nibbling on the fresh curds

Lots of good past discussions here you can read or search for!

[FarmerJd]

Welcome to the forum. My strategy is to make lots of enormous cheeses and then dividing them into smaller wedges and then eventually I forget about one of them until I stumble onto it in the back of the cave and actually get to try an aged cheese for a change.   Good Luck.

[JohnnyBHammerer]

I find that most "normal" people's eyes glaze over when I really start to geek out about it.  Here, I am among my people, and I love it!

Welcome!  I get that a lot too.

[Cheese Head]

Jaime, welcome, Cheese Heads Unit!

[Gina]

Welcome to the forum. There is so much information here that's it's quite a challenge to soak it all up. I find I enjoy reading old, long threads even about cheeses I'm not even thinking of making - there are so many gems of wisdom scattered about.

""(Gina - looks like we're both Lisa Simpson fans ). ""

Yes. Actually I've been intending to change my avatar, so you now may have sole use of Lisa. She's a cutie.

[JaimeMacNCheese]

I find I enjoy reading old, long threads even about cheeses I'm not even thinking of making  cutie.

That's what I've been doing as a "lurker" for the past few weeks!  I finally decided it was time to sign up so I could start asking some questions of my own.  

Thanks for the warm welcome everyone - looking forward to many cheesy discussions!

[Gina]

<<<That's what I've been doing as a "lurker" for the past few weeks!  I finally decided it was time to sign up so I could start asking some questions of my own.   >>>

That's what I did too. By the time I signed up, I felt as if I already knew many of the frequent posters.

[DeejayDebi]

Welcome Jamie

[Boofer]

I find that most "normal" people's eyes glaze over when I really start to geek out about it. 

You know, lately I've been seeing that in my wife's eyes. Oh oh.... 

Good to have you here. Let's see some pictures!

-Boofer-

[DeejayDebi]

I tend to get a bit over indulgent in all my hobbies and see that glazed over look everytime I talk to people about them.

[Boofer]

Hmmm. I find myself running my fingers over my sealed cheeses and actually deriving some satisfaction from that practice. When does a hobby turn into a fetish? 

Someone here has a signature that includes "back away from the cheese...".

-Boofer-

[Gina]

I love petting my cheeses, esp the waxed ones.

I read cheese books before going to sleep.

I have become powerless in the presence of cheese.

Perhaps an intervention is in my future...



Watching white liquid
the temperature was near.
Cheese - one step closer.

[BigCheese]

My cheesemaking has indeed become a running joke here. They just don't understand. When my cheeses are drying I frequently pet them and flip them too often. That CBN and the kadova molds just leave too nice of a rind. How can one not touch it?