Hello from Idaho

[Jnicholes]

Hello everyone,

I am new here. I am chiming in from Idaho. I am an amateur cheese maker, I use New England cheese making supply for my recipes and for my supplies.

One of the reasons I've joined here is because I'm doing research on the many different ways to age cheese, specifically waxing, bandaging, and natural rind.

I'm doing a science experiment using the scientific method to figure out which aging technique would taste the best, at least in me and my family's opinion.

I will share my research and my data later, but for right now I just thought I would introduce myself.

So glad to be here!