one year on

[broombank]

today is the 1st  anniversary of my cheesemaking. If you had told me that i would teach a simple cheesemaking course to a food group and present them each of them with a tasting platter of my cheeses I would not have believed you. It has been a steep but enjoyable learning curve. Every cheese I make  is better than the last one. I have even had the courage to make several of my own recipes. it has proved satisfying and endlessly fascinating.

[paulabob]

Congrats, great cheeses and must be a great time teaching!

[broombank]

another year has passed - I have taught cheesemaking to a Pension owner in Romania and to a IT specialist in Alaska ( the first in person the second by zoom !) Although I haven't done much over the summer the effects of two years experience are reflected in the quality of what I have managed to produce. The last muslin wrapped red Leicester and cows milk strong 'Rocquefort like' blue are as good as I could buy in the specialist cheese shop . Its a really satisfying hobby ! I have also approached the cheeses of Croatia Romania and Northern England with a more experienced eye.