Howdy from South Dakota!

[SDmilkmaid]

Hello all.
I'm a mom of 5, live in a small farm, and try to keep my family stocked with dairy products.
I've been milking cows and making cheese for the last 15 years. My cheese making is hit and miss,    mostly because I never take notes, and being a full time mom means constant interruptions.


I tried to add some pictures, but I think it didn't work...
Anyway, cheese disappears around here as fast as I can make it!
Rachel

[MacGruff]

Welcome to the board. Sounds like you got your hands full!

There are people here who can help you improve ... and many resources available for searching on the board with problems encountered before.

[SDmilkmaid]

Thank you! Headed to the milk room to make some cheese with Saturday night's milk. Probably Queso Fresco/stirred curd cheddar that will disappear in a couple days.
A 3.5 gallon batch of mozz got eaten in 2 days...
Rachel

[SDmilkmaid]

ETA it worked!
First pic is a Romano I made June of 19, and opened at 15 months. I really liked it, DH and the kids thought it was a little strong. After it had been open a while, the rind turned bright orange and got a lovely nutty taste.
The second pic is a cheese I made a couple weeks ago, that I "contaminated" with the b.linens from the Romano, and have been washing. It smells good!
Rachel

[SDmilkmaid]

Oops. Second pic is actually Garlic/pepper Busy Mom cheese.  (My iteration of GortKlatu's Rat Trap #5)

Trying for the stinker now.

And some cheddar type curds that sadly I think are all gone.

[not_ally]

Yay!  Glad it worked.  So you never added Linens, they just showed up on the romano and you did a schmear on the washed rind?  Happy accident, linens are expensive and it sounds like you have a good tasting strain at work. 

[SDmilkmaid]

Yes a wild b.linens! I think it's pretty cool!
Thanks!

[SDmilkmaid]

I hope it's OK to keep adding pictures to my introduction thread.
Yesterday's Cheddar 3140 grams milled curd.