I'm glad I found this forum, thank you!

[ccmclane]

I just recently started making cheese after many years of enjoying it   I started a few weeks ago with Paneer and last night I started a Blue Gouda which hopefully will turn out well in about 6 weeks.  I appreciate all of the wonderful information I have learned by browsing the forum and I am grateful to have found a community of cheese lovers.

Thanks,
Craig

[zenith1]

Craig -welcome to the forum and thanks for joining us. What's next on your list to try and make?

[Gürkan Yeniçeri]

Welcome to the forum Craig.

[Cheese Head]

Welcome Craig in LA, watch out you may catch the cheesemaking bug!

[NimbinValley]

Welcome Craig.

I agree its a great place and so many people are so generous with their knowledge.  I am constantly astounded at the depth and breadth of knowledge out there and the willingness to help.

NVD.

[ccmclane]

Craig -welcome to the forum and thanks for joining us. What's next on your list to try and make?

The Gouda needs to age for 6 weeks or so, but I have a strong desire to try my hand at a Epoisse style washed rind cheese.  I'm using recipes from Artisan Cheesemaking at Home by Mary Karlin.  After looking for a while I don't think I'll be able to find Marc de Bourgogne very easily/cheaply so I am planning on trying Grappa instead.

Thanks for the warm welcome!

[Boofer]

Craig -welcome to the forum and thanks for joining us. What's next on your list to try and make?

The Gouda needs to age for 6 weeks or so, but I have a strong desire to try my hand at a Epoisse style washed rind cheese.  I'm using recipes from Artisan Cheesemaking at Home by Mary Karlin.  After looking for a while I don't think I'll be able to find Marc de Bourgogne very easily/cheaply so I am planning on trying Grappa instead.

Thanks for the warm welcome!

Welcome to the forum. If you do a search on the forum you will find several discussions on making Epoisses. Some guidance in particular from linuxboy indicates that it is not a cheese easy to make successfully. Perhaps if you are fairly new to cheese making you might try to make something a little more forgiving. That would help to build your confidence. If you are looking for a creamy, gooey cheese, you might search on other soft cheeses such as Reblochon or Camembert.

Whatever you decide on, it will be a unique experience.    Good luck.

-Boofer-

[linuxboy]

You need both humidified air and movement for air and oxygen exchange. It's rough to do on a small scale or an aging container. You'll get something, but it won't be epoisses. Easier on small scale to do a complex mottled rind camembert with a wash at the end for flavor.

[ccmclane]

Thanks for the suggestions