Hello from the Northeast United States

[Jeffrey.Rosenberg]

 I'm a relatively new cheese maker, and have made few cheeses that require any significant aging. Most of what I make are soft or semi soft cheeses that are ready to eat fairly quickly.  Some are mold ripened, such as the Camembert, but they are still done quickly.

I recently found a good source of raw milk, and have begun making some hard cheeses. I have two Romano, one Parmesan, and a Caerphilly aging.

Thanks for the great site. I'll be posting a problem I'm having shortly.

Jeffrey in USA

[Danbo]

Hi Jeffrey,

Welcome to the forum!

:-) Danbo

[Al Lewis]

Welcome to the forum Jeffrey and let me start you off with your first cheese for your past successes.  Where in the Northeast?

[Jeffrey.Rosenberg]

I'm outside of Philadelphia.  On boards with international members, I never know how much detail to provide 

[Al Lewis]

Gotcha!