Just started making cheese a few months ago - successfully made my first (slow) mozzarella the other day when a friend gave me some raw goats milk - but what I want to say is that I just tasted a Farmhouse Cheddar I started just over 2 months ago and I cannot believe how deliciously complex the cheese tastes. Did not do anything except follow Ricki Carroll's recipe (and OK I did use kefir to culture my cheeses following David Asher's book ). But I have to thank this forum for giving me the confidence ...and the answers to various questions I have posted. Thank you
You are welcome, and AC4U to celebrate. Now that you have tasted what is possible for home-made cheese, you are doomed addicted hooked for life!
Congrats on your new life experience. Now it's time to move on and discover all of the other wonderful cheeses possible. Pretty part of the country up there. My son was the instructor at the Naval Reactor School there.