My wife and I started making cheese earlier this year. Obviously, this comes from a love of cheeses of all kinds. I noticed a few people who moved into cheeses from beer brewing and a other activities. This would be a fair description of our "graduation". I started brewing beer decades ago. I've been making fermented foods for about as long. About six years ago, I experimented with traditional charcuterie - dry salami, sausage, prosciutto and a few others. This continues. In our cheese making, we have had successes and edible failures (not true disasters). It's quite the learning curve and a whole lot of fun. We've discovered a source of pasteurized, non-homogenized, grass-fed cow's milk from a local dairy. What a great flavor. We hope this forum helps us add to our fun and success.
Welcome to the forum! Looking forward to hearing about your cheeses - and pictures are always welcome!
Hello from Portland!
Welcome to the forum, your journey sounds like you had fun along the way.