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