Hello from London, UK

[Winters]

Hi all,

Pleased to meet everyone on here! I am a home cheesemaker and have been making cheese for about 4 or 5 years now. I only recently discovered this forum but it looks like a great place to meet and speak with fellow cheesemakers and the posts/topics I've seen so far have been very informative. In terms of cheeses I make, I have so far tried a lot of different styles, with varying levels of success. Washed rind cheeses are ones that I would like to get more experience and know-how with. I am currently making a Reblochon style cheese (albeit with pasteurized milk) which I am currently about 5-6 days into the cave storage / washing stage. Some of the Reblochon threads on here are excellent (particularly the iratherfly one) and have provided me some helpful guidance during my first Reblochon cheesemaking journey.

Best wishes to all.