Greetings from Michigan!

[Marta]

I made my first successful hard cheese (a 2 lb Gouda) in October 2008.  It was so good I was hooked on this hobby.  I mostly make Cheddar, Gouda, Parmesan or Manchego.  My cave is a basement closet in winter and a wine cooler in summer.  Until recently I had access to raw milk, alas no more. 

I'd like to branch out a little, and so I'm here for tips and recipes.   My goal is to make a larger cheese (4 lb rather than 2 lb) and maybe try some Swiss.   

[ArnaudForestier]

Welcome, Marta, former Yooper (well, sort of...transplant from Chi-Town....but I ate pastys and telemarked, does that count?). 

A wonderful place, full of really insightful people.  Hope you enjoy it as much as I have.

Paul

[Cheese Head]

Hi Marta, welcome!

[zenith1]

Hey welcome Marta Glad to have you here on the forum.

[Marta]

Uff da!  Yoopers AND cheeseheads!!

Well I'm off to buy good Guernsey Farms milk and start a parmesan!

[ArnaudForestier]

Uff da!  Yoopers AND cheeseheads!!

Well I'm off to buy good Guernsey Farms milk and start a parmesan!

I'm a ChiYoopHead.  With a bit of surf bum thrown in for good measure.

Good luck on the parm!