CheeseForum.org ยป Forum
GENERAL BOARDS => Geographic Type Posts => Costa Rica => Topic started by: CdnMorganGal on August 30, 2010, 02:49:19 PM
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Hi! I'm very new to cheesemaking, but have found this site and http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html (http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html) invaluable.
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!
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Welcome aboard CMG! Good to have you here.