Hi Tea, thanks for the welcome.
I have a fellow chilehead acquaintance from Cal. that I sent some really HOT flakes to and he used it in gouda, so gouda is one I would like to try Parmesan, I guess it depends how good I'm at it and how far I want to learn it, I like it all.
Thanks for the links, I had to do something so I made a queso blanco yesterday
I put in some parsley, sea salt and garlic powder, turned out OK the garlic made is easier to taste I could see this being pretty bland.
I checked out a book from the library, Cheesemaking Made Easy by Ricki Carroll
and here are the things I have coming next week;
Calcium chloride, cheese salt, citric acid, cheese coloring, lipase powder-Italase(mild), liquid vegetable rennet, mesophilic(DS) and thermophilic(DS)
I am looking forward to getting started and am going to build my own press.
I like your forum and hope to participate often