Hello,
I am a new cheese maker from Columbus, Ohio. I've worked a gourmet cheese shop for about 5yrs, needless to say i love cheese. Not just eating it but the science behind creating on of the worlds greatest master pieces.
So, in work at the cheese shop, I always been interested in making cheeses myself. problem, most cheeses in Ohio are hard cheese, swiss, gouda, cheddar, and etc... and not the good stuff... i am talking the processed type... luck there are a few artisanal cheese makers... but they are focusing on chevre and cheddar... I am into the soft ripened cheese and washed rind, brie, camembert, saint marcelin... and so on.
I have been successful in making both raw cow and goat's milk camembert...
I really watch to make triple creams and saint marcellin but I have been unsuccessful and not sure I am going in the right direction. So, I am hoping that this forum will be a great resource.
Thanks...
