Hello from advanced beginner

[Dinerdish]

Hi all,

     Well, what a great resource this forum is! Just browsing a few topics, I can see I'm going to enjoy this. I live in Winchester, Va, a small town in the northern Shenandoah Valley. I have been making cheese off and on for a couple years. At first just quick mozzarella and ricotta from Ricki Carroll's kits. But this spring I bought a cow share, which provides me with a gallon of raw jersey milk every Tuesday so I make cheese every Wednesday. I make mostly mould ripened cheeses like Camembert, Chaource, Coulommier. I also sometimes buy pasteurized goat milk from the local health food store and make fresh spreads or Chevres. Next I'd like to try some blue cheeses, like gorgonzola or even Stilton, something with a rind. I'm not as fond of really super sharp foil wrapped blues, like Maytag, so that may be a question I post soon. I just got some P. Roqueforti so my next batch will be Cambozola! Thanks for the opportunity to participate.

Dinerdish

[tananaBrian]

Welcome!  And it sounds to me like YOU will be a great resource for the forum as well.  I look forward to seeing/reading your posts...

Brian

[zenith1]

Welcome to the forum Dinnerdish. You sure do live in a gorgeous area of the US. I'll be traveling through there on the way south tomorrow so I hope that you aren't having too much bad weather right now. You will fit right in here at the cheeseforum for sure. Can't wait to see you get to posting. Cheers!

[Cheese Head]

Howdy Dinerdish and welcome, just Search on Cambozola and you'll get a bunch of hits, cheers!