CheeseForum.org ยป Forum
GENERAL BOARDS => USA => Geographic Type Posts => Michigan => Topic started by: Zinger on March 30, 2009, 08:57:48 PM
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Ok, I'll be the first from Michigan to post a geographic post. I'm in west part of the state and if here are any other "cheesy" Michiganders out there that wants to share war stories, give me a shout.
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I'm in the middle of the mitten and have just started making some cheeses from my raw goat milk. I know of a man near Charlotte I beleive who gives classes. I will have to look his name up and come back.
Looks like this could be a very good site to keep track of.
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Welcome to the sight and cheesemaking, there are a few other Michiganders out there as well.
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I found the name of the Cheese Smith in Charlotte...Gary Colles. His phone number is 517 543 3629 and his website is cheesesmith.weebly.com.
Thanks for the welcome. I look forward to learning a lot from the folks here.
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Hey! That's me.
I have been making cheese for 11 years and teaching 5 years with help from Margret, Rikki and Peter. Yes, that was name dropping.
Newer email address is cheesesmith.net
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Hi...new from Pinckney...just stumbled across this site while waiting for the milk to ripen. Started making cheese with Ricki about 4 months ago. Much to learn. Looks like a lot of information here! :D (wha'...it said cheesy...thot it apropos...)
--Phil
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Hi: I am new-ish to cheesemaking (last 3 years or so) but have really upped my production since we got a goat! It's super fun. I am doing a lot of aged cheeses but also running the gamut of fresh and semi-aged.
So happy to find fellow Michiganders! I am looking for lots of recipes, especially for blues and of course goat-milk specific cheeses. Also, any tips on equipment would be appreciated.
We're in the southwest corner of the state. Come take a virtual visit:
http://fastgrowtheweeds.com/ (http://fastgrowtheweeds.com/)
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Ann Arbor here. Wishing there was a place to buy (or share!) supplies locally :-\ I'd be happy to share war stories. But I'm just now finding out how little I know about this.
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I also live in Michigan, and am a culinary student. I have started making cheese about a year ago, but just soft cheeses. This winter I started making pressed cheeses and love it. I too would love to share war stories, etc. Michigan needs a cheese club!
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Fastweedpuller: I have oven envy.
Cheesemkr: Whereabouts?