Hi Everyone,
I've been a bit of a silent lurker on this forum, but have learned ever so much from everyone's posts. I've been trying my hand at some mold ripened lactic cheeses based on the fabulous instructions I found here, and finally had the courage to try making the Humbolt Fog type cheese that I have been dreaming about. This cheese was made from 4 gallons of store bought milk, and aged for about 3 weeks. The taste is pretty similar to a standard Humbolt fog, but since I don't live in Humbolt county, I'll call it "Tule Fog," for the type of fog we get in this part of California.