Hello from Ruch Oregon

[anutcanfly]

I've been fermenting just about everything for long time now--wine, beer, sourdough, etc.  Just started with cheese making this year and I am totally addicted... my cheese cave is already running out of room!  I've been reading the threads in this forum and have found everyones questions and answers to be very helpful.  Will be looking forward to exchanging info with you all.

Happy Thoughts,
Anut 

[mtncheesemaker]

Welcome, Anut! Sounds like you'll fit right in!
Pam

[Gürkan Yeniçeri]

Welcome to the forum Anut.

[Cheese Head]

Hi Anut, welcome, my folks used to hike the Rogue River near you lots.

Pictures, lets see that cave!

[Cloversmilker]

And hello to you!
Mina in Corvallis

PS How big is your cave?  What kind of cheeses?

[anutcanfly]

Thank you for the warm welcome! I am having a lot of fun trying almost everything, chevre, cheddars--all styles, grating cheeses, blues, mold ripened.  I can't make washed rind cheeses yet though, not until I'm sure the condensation/humidity problem I'm having is resolved.  I opted for a small upright freezer that I thought would hold 100+ lbs of cheese...didn't count the space needed for brine, and ripening boxes for blue and bries.   I'll look around, I know I have a camera somewhere... 

I was thinking of starting a shared spreadsheet that would list pH, salt, and moisture targets for different cheeses.  If everyone adds to it from time to time, it could become a very useful tool for everyone.  For the life of me I can't understand why all the books I've read talk about the importance of pH, but none of them give target values!   Let me know if you think a spreadsheet might be worth pursuing.

Happy Thoughts,
Anut