Well it was either beer, wine, or cheese. I took the cheese path due to the variety I can produce. Also it seems a great challenge.
Being a private chef I also find the complexities, time, and effort rewarding in the result. I started about three weeks ago in gathering all the information, presses, cultures, ect. and now am ready to go. Mind you during that time I experimented with a simple cheese "mozzarella" and found that the quality of milk is the #1 factor in making home cheeses. But anyways I'll leave that to the blog.
Now that I have the ingredients, the process, and the home crafted cave. I'm ready to go. I'm going to do a blog on my adventures in cheese makin'. not really for everyone, but a way to track my ups and downs in this long rewarding hobby.
Josh Tocko (TACO)
If you want to see my blog: http://apps.facebook.com/faceblogged/?uid=1335213406 (http://apps.facebook.com/faceblogged/?uid=1335213406)
Hi, Josh, I'm from Wisconsin, too...seems like cheese is a natural, doesn't it?
I also brew my own wine, mostly from grapes, raspberries and apples that grow on our place. We live in west central WI, about an hour from the Twin Cities.
Welcome to the CheeseForum!
Gee being from Wiconsin there should be several places you could go and observe cheesemaking first hand. I'm sure there is someone who even provides lesson if you want them.
Beer and wine should go naturally with cheese! I brew beer also.
I take it you must be in Menominee or eauclair. new richmond here. Have you had any luck on good milk producers in the area. Just found one the other day out of Osceola. Crystal Ball farms. Very good cream line milk and it is past at the 145. Made my first cheddar the other day and it went without a hitch,
Howdy Taco and welcome to this forum, John (on holiday).