Just popping my head up to introduce myself. I live in the middle of nowhere, Northern BC, with my husband and 2 teenaged kids, and my project this winter is to learn to make cheese.
I've mastered mozzarella, both sorts of ricotta (cream and whey), and am watching my first hard cheese try to develop a rind. My book ('And that's how you make cheese', which may just be the dorkiest title ever) says I'm making a Muenster, but reading on the forums leads me to believe I'm not, as it used rennet only, no mesophilic starter, and no bacteria for the orange coating. It smells good though, whatever it is!
These forums have been very helpful as I embark on this adventure, although I've never learned a skill which felt so arcane and magical before- there's soooo much to learn:)
