Introduction

[awakephd]

I realized that I jumped into asking questions, which many of you have graciously answered, without giving any sort of introduction.

I am a university professor who likes a wide variety of do-it-yourself type of hobbies, ranging from wood- and metal-working to my newest hobby, making cheese. Thus far I have made a few fresh cheeses and a 30-minute mozzarella, but in the last few months have been trying out some pressed and aged cheeses. I have made (and consumed) a simple cheddar and a Gouda; the latter was quite tasty and had great texture. I've also made a "traditional cheddar" which I have put back to age some more.

The picture below shows my current stock: in the "cave" are a cheddar and a gouda, both waxed, and two parms. On top you can see a swiss that is starting to swell, and the Lancashire that just came out of the press today. In the press is a Caerphilly.

I have already learned a great deal from browsing this board, and look forward to learning, and hopefully, as I gain more experience, contributing. Many thanks again for the great information and answers you have provided!

[Andrew Marshallsay]

Welcome (if belatedly) to the forum. That's an impressive collection of cheese that you have there already. A cheese for those.

[awakephd]

Many thanks! But I wouldn't be too impressed yet -- I'm still waiting to see how most of my aged cheese will turn out!