Hello everyone!
I started making cheese in September and came across this forum -- super helpful advice. I hope one day to help others the way I have been helped by the various threads on here.
Makes so far: 2 cheddars, a bandaged tomme, a camembert (with help from folks here), halloumi...that's it.
I have to limit myself to one cheese experiment a week or I might actually give in to the obsession and quit my job. Cheesemaking is the science class I missed at high school.
If you are in Montreal and want to network (en français aussi), get in touch!
Adil
