Thanks. I would like to get my start on cheddar since I am familiar with the cheddaring process already. I would like to end up doing a white cheddar with a stout or porter from the local brewery (new glarus brewing company if there are any beer aficionados here.) I've worked at 3 cheese factories. The first one I worked at they made feta cheese which was completely automated, the second was a Mexican cheese plant where they made queso chihuahua which is a melting cheese which is fairly good. We actually won a world championship title in 2014 for it. And the company I work at now we make Cheddars, Monterey jack, gouda, edam, havarti, gallego. A lot of variety and a lot of opportunities to learn. the company actually just sent me to a short course for milk process control and pasteurization. I am really interested in learning how the different cultures create the different flavor profiles and how milk quality effects the cheesemaking process. I really do look forward to start doing home cheesemaking but I do have to get some supplies in order. The only thing I'm worried about is trying to get a hold of a cheese press or just trying to fabricate one myself. Sorry for the long post but thank you guys for the warm welcome.
