Hi,
My name is Tasha, and I'm really new to cheese making. I started with a couple of batches of mozzarella at Christmas time, and it's become somewhat of an obsession since then. In the last couple of months I've made cream cheese, ricotta, just cheese (what I'm calling my semi firm, aged 6 weeks in the fridge cheese that I used kefir as the culture), gouda (not ready yet) and my most recent batch was colby. But I have a list of over a dozen more cheeses I'd like to try, lol.
I don't know anyone else who makes cheese, and I'm learning from the internet, so I'm really glad to be here where I'll be able to talk cheese with people who make it (and have a lot more knowledge that I do).
I have a question about my colby, but I'll end this post here and ask my questions in the question section.
Hi Tasha,
welcome to the forum.
I'm quite sure that you will find all the information and help you need here as well as plenty of stimulating, cheesy conversation.
I'm also sure that your "dozen or so cheeses" will soon blow out. The hard part is always choosing what to make next.
Welcome Tasha from Port Orchard Washington! Enjoy the forum. There are a lot of folks here with a lot of knowledge.
Welcome to the forum as well as to the obsession!
Welcome Tasha!