Belated Introduction (I've lurked long enough)

[kshathra]

Hi everyone,

Just wanted to take a quick minute to introduce myself before posting some questions in the bloomy rind and blue cheese sections. I'm a fairly new cheesemaker (I'm on make 4 right now), but I'm a long time home brewer and so have some familiarity with fermentation. I've been mostly making bloomy rind cheese so far but just did my first Stilton-like blue. I'm moving across country this summer, and when I land in my new digs I hope to build a dedicated cheese cave and start getting serious about affinage. This board has been extremely helpful so far, so thanks everyone. If anyone wants information on home brewing please feel free to contact me, I'm more than happy to help.

-J

[linuxboy]

Welcome :)

[Tiarella]

Which country are you moving across and in which direction?  Welcome and I look forward to stories/notes about your cheese makes and, of course, photos!   ;D

[kshathra]

Oh, there are already photos! I'm moving from Arizona to North Carolina (USA) for grad school, so hopefully there will be some accessible farms out there. I know there is a thriving, and more importantly affordable, farmer's market right near school so I should be able to source some decent milk.

[Boofer]

I'm moving from Arizona to North Carolina (USA) for grad school,

Would you please update your profile to include your location? Thanks.

Welcome to the forum.

-Boofer-