I'm Rikke, one of the owners of the FoxDog Farm microfarm. We run a CSA and raise milk goats (Nigerian Dwarves). I've been making cheese for about 8 years now, and hope to move into commercial production some time in the future. First though, going to get my dairy a Grade A status so I can sell raw milk.
I reliably make really good chevre, feta, parmesan, romano, jack, blue, cheddar, and more. I think I've mastered the basics and understand a lot about cheesemaking. I teach classes on basic cheesemaking, and on cheesemaking through history. However, I really want to learn more about the science of cheesemaking. I also am interested in making some of the more obscure cheeses and learning how to use natural rinds. Anyway, I'm really looking forward to delving into this forum!