Hola from Costa Rica

[GortKlaatu]

It's the rainy season here, and I had the first moment of free time in a long time.  So I decided to surf for new cheese info--I re-found this forum.  It looks like I join over a year ago, but never remembered to do anything else. Until today.


Let me say GRACIAS for the forum.  Living here is like a return to 1960's America--I love that--most of the time. But being able to connect with and learn with other cheesemakers is not something that is readily available.


There are only TWO cheeses readily available in Costa Rica, and they are both local fresh cow's milk cheeses. In fact, when several of my neighbors learned I was not eating the cheese I made right away, but rather waiting sometimes months before eating it, they came to me quite concerned and told me, "It's dangerous to eat old cheese!"  They had never heard of aged cheeses.


A good friend and I both raise La Mancha goats and we are basically self-taught via various books, websites, etc.  Of course, making cheese from raw goat's milk with standard (usually cow milk) recipes has had a bit of a learning curve as to the adjustments that must be made. Luckily, having had a fantastic cheese shop around the corner in Dallas, along with years of eating delectable cheeses of all sorts from around the world, has given a leg up.


I've come to have good success, but I'm always looking to improve. So I think this forum will be a boon. I've come to be known as the "Cheese Man of Cachí" because the Gringo expats here can't wait to buy any of my excess cheese since there is no real availability of cheese--aged, bloomy rind, blue, or otherwise.


Getting anywhere from 1 1/2 to 3 gallons of milk per day means there are always 10-20 different cheeses aging in the "caves."


Maybe the best way to get to know fellow cheesemakers is through their cheeses, so I'll attach a few pics of some of my recent cheeses.


Looking forward to future conversations with you all
Pura Vida

[john H]

Welcome back GortKlaatu and let me give you the first cheese for a job well done.

John

[GortKlaatu]

Thanks, John

[Scarlettbri12]

All of these look awesome! As a newbie, can you tell us what each one is? A cheese for you!

[awakephd]

Welcome back - and gorgeous cheeses! A cheese for you (thumbs up)!

[Gregore]

Those are some fine looking cheeses . I love the tall orange one with mottling, 4th one down 

[GortKlaatu]

Gracias Scarlett, Andy and Gregore

[GortKlaatu]

All of these look awesome! As a newbie, can you tell us what each one is? A cheese for you!

So here they are, from the top down:


Italian Saffron and Black Peppercorn

Derby and Derby Sage cut and pressed as "figures"

Cambozola (I call it "Little Brie Blue")

My own creation—a washed curd made from only the native cultures present in the girl's raw milk with curds soaked in Tawny Port (I call it El Dorado del Rio Oro)
Havarti Dill

Asiago Dolce

Shropshire Blue

Triple Cream (I call it Sofia's Choice—after Sofia our goat)

Feta marinated in spicy herbed olive oil

Manchego (because I have La Mancha goats I call it La Manchago)

[Fritz]

Very nice, Gortklaatu, beautiful cheeses! Thanks for labeling them for us
Interesting story too... a cheese for you for being the local subject matter specialist and cheese ambassador. You bring culture and epicurus delights to your neighborhood. Good for you !

[Boofer]

Whoa, I think my world just stood still for a moment! It's like strolling through a cheese museum....   Very impressive, Gort. Have a cheese.

-Boofer-

[Gregore]

Yes have a cheese I forgot to give one .  I suspect you will need to post some recipes.

[GortKlaatu]

Whoa, I think my world just stood still for a moment! It's like strolling through a cheese museum....   Very impressive, Gort. Have a cheese.

-Boofer-

Wow, what a nice thing to say.  Muchicimas gracias