Hello everyone. I'm an amature cheese maker from Ontario. We raise goats, and make all our own cheese, yoghurt and butter from that. Mostly cheddar, parmesan, and butterkase, and I'm looking at getting into more advanced styles. I'm a microbiology prof by profession.
Welcome, sounds like you have all the right knowledge!
Hi Bryan, I remember you from LTMC. We are glad to have you here.