G'day my name's Glenn, I'm 57, retired and at present, I'm living in Brisbane. I hope to be moving into the country in the not too far distant future.
I did a cheese making course in November last year. I have only made Quark and some fresh acid (Chabecou type) cheese since the course. It all went well, friends raved about the cheese. I have the starters etc and will make some of the other types we made on the course....Camembert, Ricotta and Fetta to start with.