New member, In the cheese industry!

[Epoisseslife]

How is everyone doing?

I just wanted to introduce myself as the newest forum member and I am also a corporate team member at Murray's Cheese. I will be starting my journey of making cheese at home with you guys, as I honestly have little to no experience in cheesemaking and Affinage. I can name almost any cheese by taste or region, yet I have never made anything other than Mozzarella/Burrata or Ricotta, or anything Fresh for that matter.

I have recently bought myself a miniature fridge with a temperature and humidity controller. I am open to any suggestions as our Head Cavemaster is only skilled in large scale cave work, and didnt have much insight to a home rig for me. I have a very steady and healthy supply of cultures and bacteria, molds and even a home press. I want to make everything from small format Brie/Camembert to Taleggio and moderate scale aged cheese/alpine style product.

I want to hear everyones favorite cheese! As you can tell, I am a huge fan of Epoisses.

Best,

Epoisseslife

[TravisNTexas]

Welcome to the forum!  Wealth of information here and I think you have come to the right place

[awakephd]

Welcome to the forum!

Favorite cheese ... that's like asking which of my children is my favorite! But here are the most frequent go-to cheeses that I make:

Camembert (made using the "Malembert" recipe - search the forum)
Double Gloucester
Asiago
pseudo-Lancashire (made using the MrsKK recipe - search the forum - not a true Lancashire, but more of an easy semi-cheddar).