Greetings from yet another Coloradoan

[StinkyCheese]

My husband and I almost had our farm in SW Colorado burn a few years ago due to a careless neighbor, which lead us to keeping Saanen-Nubian goats (to keep weeds down), which lead us to milking, which has lead me to making chevre cheese to use the extra milk.    The goats are a very positive part of our daily lives now.  I am presently milking two does.  We also raise a few percentage Boer kids for meat, and I have a pair of future pack goats (Alpines). 

I have been making the occasional batch of chevre for about three years, and recently started using kefir grains this season.  We consume kefir daily and I also eat a good bit of labneh.  I am making chevre quite often this year and sharing it with friends, and now I am working up the nerve to make Tomme, as I see it's a good 'learning' cheese.

I maybe a bit different on the board in that I don't consume wheat products (I am gluten free and low carbish for health reasons), so I'm always looking for great ways to incorporate goat cheese into the foods I do eat.

[StinkyCheese]

ETA: My name is Michelle. 

[linuxboy]

Welcome! I wouldn't fret too much about tommes, they're very forgiving Give it a try!

[mtncheesemaker]

Welcome, Michelle. I'm up in Paonia, also SW Colorado, more or less. Look forward to hearing about your exploits. I agree about the Tomme; it's my go to cheese when I want to make something fairly easy, versatile and delicious.

[StinkyCheese]

Thanks LinuxBoy.

Hi Pam - I am in the Durango area.  Hope you guys are doing OK with the drought...  Nice to meet you.