Greeting from San Juan, Puerto Rico

[CheeseSnapper]

Greeting everyone, my name is Rocco I am originally from New Jersey but found my way to PR 13 years ago.  My family in NJ has been in the Italian food trade for several generations.   We have been involved in many different aspect of this business.  Related specifically to cheese; we have sold cheese, grated it and made fresh Mozzarella from curds.  I myself have always been involved, but more on a partial basis as I always had other jobs outside the family business.  Now I have decided to look more seriously into the family food business. 

So following family tradition, a personal passion and a desire to see if this one day could be a business for me I have begun my cheesemaking journey.  I have been reading quite a bit, tried to get to know and understand the local dairy industry and recently made my first attempt  to make mozzarella (not exactly 100% successful but very enjoyable). 

My primary goals are to learn about the art and science of cheese making and I am also interested in trying to understand the dairy and milk industry better and  get some insight into how milk is sold to cheesemakers.  From looking through this board it seems there are lots of people with incredible experiences to learn from.  I look forward to the opportunity to learn and share with all the participants

thanks and best wishes

[jwalker]

Welcome to the forum Rocco.

Lots of good information and good people here , and we can always use another , a good place to start on your cheese making journey.

[MooKit]

Hello and welcome
 

   Wow!  Already you have good knowledge of making cheese!  I envy you sir. 

Indeed you will likely learn some more here and I'm sure we all will want to know more of the finer details on what you know about making mozzarella!  I will tell you what I know about milk that people want. 

1 Fresh
2 Wholesome
3 Fast
  If you can produce great quality milk regularly and keep costs down then you should have no problems at all.