Author Topic: Introduction  (Read 668 times)

Montie Derby

  • Guest
Introduction
« on: November 05, 2011, 03:29:59 AM »
Hello.  Posted my first comment today so figured I should say hello.
Been  since lurking since March 2011.
Been making cheese as a hobby since October 2010.

I live in Petaluma, California.

I've made the following cheeses thus far in no particular order (pardon spelling):
Stilton, trad. Cheddar, jack, havarti, reblouchon, brie, Camembert, valencay, feta,
Trappist cheese (karlin's book), an almost manchgo, cultured butter, yougurt, cream cheese,
Ricotta, chèvre.  Trying my hand at lots of styles to see differences.

Thank for all the great information.

Montie

smilingcalico

  • Guest
Re: Introduction
« Reply #1 on: November 05, 2011, 04:10:24 AM »
Welcome! You're in a great location to try many great local cheeses! Of course nothing beats your own!

Cheese Head

  • Guest
Re: Introduction
« Reply #2 on: November 05, 2011, 10:41:27 AM »
Welcome Montie!

Sounds like you've made a full gamut, that said lots more to go!

Offline Gürkan Yeniçeri

  • The one who masters temperature and humidity can make any cheese.
  • Old Cheese
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  • Location: Canberra / Australia
  • Posts: 703
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  • It's not a hobby, it's an addiction, a good one.
    • Artizan Peynirci
Re: Introduction
« Reply #3 on: November 06, 2011, 09:39:12 PM »
Welcome to the forum Montie