Intro

[Captain Caprine]

Hi all and Happy New Year
I finally decided to join the forum.  My wife and I live on a small farm on the California coast and I have been making chevre, camenbert and blue for the past couple of years.  I have recently started experimenting with some longer aged and harder cheeses and I have a few wheels of caprino romano processing right now.  We have 9 nubians, and 3 saanen X toggenberg goats as well as 2 scottish highland cattle a dozen ducks and the dogs.  I look forward to posting some of my continuing cheese misadventures 
Cheers

[Cheese Head]

Captain, welcome to the forum and congrats on the various cheese making, looking forward to your advice .

Well don't you both have it rough, small farm on California Coast and making cheese! Versus here in massive suburbia of Houston, but at least I'm still making cheese .

Very envious . . . again welcome and Happy New Year.

[Captain Caprine]

Thanks CH,
You are right its not such a bad gig.  I wish I could afford to do it full time!

[Tea]

Good morning Captain Caprine and welcome to the board.  Have you only tried making cheese from goats milk and what cheeses have you had the most success with so far?

Love you selection of goats too.  Are they all for milk, or are some for meat too?

[Captain Caprine]

Hi Tea,
I have only made goat cheese.  My wife and I have talked about a dairy cow but for now we have enough work milking what we have and keeping up with all the cheese production along with full time regular jobs.  We are suckers for heritage breeds with the Scottish highlands and we have been thinking about a Dutch belted if we do go for a dairy cow.  As far as success the chevre is very good and you can really tell the difference that the high butterfat content from nubian milk makes.  I have also had good success with my camembert and a blue/camembert that I make.
CC

[Cheese Head]

Captain, I am very interested in your Blue Camembert (Cambozola?) experiences as that is my shangri-la .

I've built a recipe for Cambozola but have yet to try. If you have time, and info on your recipe, experiences and if possible, pictures in the Soft - Blue Cheese Board would be appreciated.

[Captain Caprine]

CH,
I'll dig into my notes and post something in the next couple of days.  My cheese is different from Cambozola (I can see why that is your quest, Great Cheese!).  I get a mixed culture of blue and white mold on the surface.  Definitely not pretty but very tasty
CC

[Cartierusm]

I totally missed this post, Captain where are you located, I'm in Burlingame.

[Captain Caprine]

Im in Pescadero

[Cartierusm]

Sweet, would you be willing to sell any of your goat's milk?

[Captain Caprine]

Hi Cartierusm,
All my milk is accounted for right now but I will keep you in mind as production goes up in the spring.  We bread really late this year and cut way down on the # of goats that we are freshening; work is looking crazy this year so we only bread two.  I will have some extra milk at some point and will shoot you a message.  Of course as we are not a grade A dairy the milk would be sold for animal feed only.
CC

[Cartierusm]

No problem thanks anyway. Let us know how the cheeses turn out. Pictures are very welcome.