Here in Denmark it is typically cheaper to buy a cheese (even a decent one) than to buy the milk to make one. I have chozen to make cheese because it doesn't really make sense, it demands a lot of time and dedication, it's nerdy, you can't hurry, you have to wait forever to taste the result of your efforts, it's cosy (or "hyggeligt" as we say in Denmark). Love it! :-)
Yes!!! Same here....in all respects!
Nice to be here in this forum with all the appreciaters and understanding like-minded makers!!
I feel the very same way! Here in mid-winter in Canada, I spend alot of time making cheese, mostly because it just seems to be the "right time" in so many ways - no outdoor duties, nice and cosy with the woodfire crackling, very few visitors to "interfere" with the cheesemaking processes, etc. I know "winter milk" (especially the kind we get here!) is not premium, but I have had good results so far! And SO look forward to this special time of year when I can focus on making cheese.
I make alot of fermented foods as well and carry many of them into years of aging. Tomorrow, when alot of other people wll be having a Superbowl Party, we will be having a feast of aged cheeses (cheddar, gouda, parmesan), some fresh cheeses (Feta, chevre and kefir cheese) and a huge selection of ferments - everything from fermented daylily buds to purslane, dill pickles, jalapenos, salsa and more!! Looking forward to that!!