Hello everyone! I just started making cheese a few months ago. So far have had success with chevre, belper knolle, robiola (that turned green and I got scared!) and currently in the middle of a "monks washed rind" that I'm hoping will soften. This weekend will try Tilsit.
Love this forum and site. So much great information. I just want to go into a cave and read all the posts!
We love stinky cheese in my house and my husband is a beer brewer so I figured what goes best with beer....CHEESE!