Hello all,
Greetings from Hampton Roads, Virginia, USA.
I have been making cheese for about a year now ( got RC's book for Christmas last year). Was thrilled to discover the forum and that the world is full of people helping people make great cheeses. I am learning so much and am grateful for all the shared knowledge here.
Welcome!
Lots of great people here, lots of resources and information!
What kind of cheeses do you like to make?
welcome to the forum, have fun, and no cuttin the cheese jokes ::) (OK not to many) :D
Currently have a Romano, a Swiss and a Leicester percolating in the fridge. First cheese was mozzarella, then a farmhouse cheddar the cat wouldn't even touch...but I have gotten better since then!