Land of the "Happy Cows"... well I guess that's more up north in Petaluma
I'm a 46 year old beginning cheese maker. My husband and I have an alpaca ranch here in the Santa Cruz Mountains and have just started to make our first cheeses. We've made mozzarella, Farm House Cheddar and hopefully a decent Gouda, and I've made ricotta, and mascarpone. In fact, tonight, I made tiramisu with homemade organic mascarpone!
We just committed to buy a upright freezer off of Craig list for $50, it looks pretty good, and we want to convert that both for our cheese and for lager beer that my husband wants to try brewing. (He's a beer brewer, how many folks here also brew beer or make wine?
I'm a spinner and a weaver, and an organic gardener, I also love making artisan type breads and my husband and I both make sausage as well.
I'm sure both of us will have questions especially about getting the humidity right in our "cave".
Nice to meet you all, and I hope I can also contribute ideas.