Hi all,
I'm a newer cheesemaker from Arizona. I've made a few batches of varying success: chevre (good), spanish cheese with I name I can't remember but it was coated with paprika (looked good, no taste), and 2 iterations of the Belper Knolle. I really liked the Belper Knolle so I'm going to make it again this weekend, but with goats milk and fermented garlic. After that, a Tomme. Wish me luck.
I am a maker of many things, like beer/cider/wine/mead, soap, and am pretty good with my hands. I jsut wish I was a better bread maker. Anyway, happy to be here.
welcome!
the folks on the Forum here have lots of helpful advice!
:)
Welcome to the Forum.
Welcome to the forum
Bienvenidos from Costa Rica