Denver checking in

[MattK]

Hello all,
Matt in Denver here. Just found your board after several months of intro cheese making. I make my own beer, wine, mead, sourdough, soap, pickles, etc... so when I had the opportunity to access fresh raw cow's milk...here comes the cheese! I've made a few cheddars, lotz of moz, blue, and a couple of swiss (still aging, but looking right).

I look forward to chatting cheese with ya'll, learning a lot from your board, and having some cheese!

Cheers-
Matt

[mtncheesemaker]

Hi Matt;
Welcome from over here on the Western Slope. Glad you found this forum. It's THE place for cheese info.
Pam

[Cheese Head]

Howdy Matt from flat lands of Houston!

What took you so long to find this website/forum .

Lots of great folks, Search tool works really well. Have fun!

[cdonaghe]

Welcome Matt from South Central Oklahoma,
I think you will learn alot hear and meet some really great and helpful people..

Charles

[Groves]

Welcome, Matt.

You've made quite a few cheeses. What are your favorites? Does making cheese at altitude change anything?

[MattK]

Thanks for the welcome! I have LOADS of questions, but will sprinkle them in appropriately in the other forums.

@Groves - No altidue effects I can tell. Though other things like beer boiling, breadmaking, and canning need altitude adjustments, I'm not aware of a cheese issue.

So far, my blue was my fave. I used some Amish blue from the store to make the culture, and it worked out great! My earliest cheddars were mostly a bust - a combo of store milk and learning curve.

Cheers!
MattK

[DeejayDebi]

Welcome aboad Matt.