Hello, my name is Matt and I am from Bloomington, IN.
I am just getting started in cheesemaking and have found the forums here to be a great resource to getting the right cultures, equipment, and techniques. About a year ago I made some cheddar curds, mozzarella, and ricotta, but since moving have some space to get more serious about making and aging cheeses.
My background is more in winemaking, which I will continue to do, but am looking concentrate more on cheesemaking as good milk is easier to find around here than fresh grapes. :D
Thanks again for everyone who has contributed to these forums and helped to build a great community and body of knowledge for beginning cheesemakers. I look forward to sharing my experience and learning more from all the great people here.
Welcome :)
Have Fun ^-^