Not sure where to post..

[ilvalleygal]

Fankhauser has a reason for starting at the beginning instead of jumping ahead. I am still making fresh cheeses, hope to go to aged cheeses soon, but I have not failed yet. Those first cheeses may be boring, but I have been successful so I went and bought a kit, and a book, and another book, and some molds, and some cultures, and some Penicillin Candidum, and and and

Now, I just need time to take my chevre to the St. Maure-type step.

and maybe try some of the farmhouse cheddar types from recipes I found at the Keeping a Family Cow forum

and and and

(yeah, I'm turning into a cheesemaking addict already)

[Boofer]

Fankhauser has a reason for starting at the beginning instead of jumping ahead. I am still making fresh cheeses, hope to go to aged cheeses soon

I recently made my 30th cheese and have yet to make a fresh cheese. Looking forward to it down the line though. 

-Boofer-

[mrsick44]

Just made a beautiful cheddar (although not sure how to age this one since I dont have a cave yet). Have made a cottage and some labneh and a farmhouse chesse. Thanks MrsKK for your wonderful perspective. That's the method I've gone with and we seem to have some success in learning more about cheese and patience! Now just how to make bigger wheels of cheese!

[ilvalleygal]

Boofer -- with the cost of the milk, I'm glad this time I started at the beginning.

And, I have no patience for waiting months to try something. But, I have been looking at turning an ice chest into a "cave" of sorts. Unless someone around here just happens to have a wine cooler or dorm fridge that needs a new home.

So much to learn, so much fun too

[Boofer]

It really doesn't matter where you start as long as you exercise your creative juices, learn a little along the way, and maybe even produce a nice cheese. 

-Boofer-