Hello from the UK

[thorngrove]

Hi everyone,

My name's Tina and I'm an IT technical author working in London, England.

I've been making my own yoghurt for a couple of years, as well as very simple soft cheeses, teaching myself from a '70s book. I decided recently I wanted to step my results up and make more complicated soft cheeses, and also learn to make hard cheese. So I've bought a couple of the most popular cheese making books and thought I'd also see if there was a relevant online group. And there is!

I'm very happy to be here, and look forward to receiving advice and inspiration from you all. 

Cheers - Tina
 

[knipknup]

Welcome Tina!  I think you will find that the process is similar across most cheeses with a little twist here and there.  Enjoy!

[beechercreature]

welcome to the forum. there are quite a few very knowledgeable and experienced folks on here to answer any questions you might have.

good luck with all your cheeses!

[H-K-J]

Hi Tina welcome to the forum
one thing to remember Have fun

[DeejayDebi]

Welcome aboard Tina!

[Boofer]

Welcome to the forum, Tina.

Do you have a favorite cheese you'd like to make?

Use the SEARCH function to research questions you may have. There are probably answers to most questions in here somewhere. If you can't find it that way, just ask...you will no doubt receive multiple responses. Lots of help and useful advice is available.

Pictures are excellent, so post them when you can. We like to see failures and successes. Don't be afraid. 

If you're having trouble with a particular cheese make, post details so you can get the assistance you need.

-Boofer-

[thorngrove]

Welcome to the forum, Tina.
Do you have a favorite cheese you'd like to make?

Is there such a thing as a favourite cheese?   

My favourites tend to vary according to season, but my usual house cheese is Red Leicester (my B-in-Law in NY complains bitterly about this - apparently it's uncommon in the US? and is a favourite of his  ). I've heard it's similar to make to Cheddar, but think I'd like to try something more basic to start.

My other usual favourites are Port Salut, Hushallsost, Halloumi, soft & hard blue cheeses, flavoured Stilton and Pecorino. I also buy Five Counties a lot - I don't know if you can get that outside the UK?

cheers
Tina

[DeejayDebi]

Halumi is a good easy cheese to start with.

[Cheese Head]

Welcome thorngrove, have fun here!