Hi! I'm very new to cheesemaking, but have found this site and http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
I live outside of La Suiza, which is outside of Turrialba. So far I've made 4 batches of feta - which all differed wildly when finished. More on that in a future post. I've also made my first hard cheese which is now bagged and sitting in my fridge. I've been using raw cow's milk from a neighbor.
My opinion of this sub-board is not to replace existing boards on this website (the range and depth of experience is incredible) but rather a place for those of us in Costa Rica to talk about cheese-making problems/experiences specific to living here.
Looking forward to getting to know you!