Hi
I am Ian (chicken man) from South Australia.
I am undertaking a short beginners course on cheese making i found on the net.
Have had good success with making Yoghurt and then Lebneh. but struck trouble with my first Rennet cheese, Neufchatel.
It took me 2 attempts before i realised the site was from the USA, and the temps are in Fahrenheit not Celsius.
But this time fingers crossed.
I live in a Tourism and wine growing region and thought cheese making would be a great accompaniment to this.
And i love working with playable and challenging mediums including creating something interesting and tasty.
I look forward to chatting on line with others and getting some tips and ideas as well as sharing others successes.
Thanks
Ian
Welcome, Chicken Man.
Although this site is based in the USA you will find members are from all around the world. You will also discover a lot of temperatures stated in Celsius and measurements in metric.
Lots of good guidance here from good people. Look forward to hearing more from you and seeing pictures of your progress.
Good luck in your adventure into cheesemaking.
-Boofer-
Welcome to the forum. Good luck with your new hobby.
Welcome aboard Ian! Sorry for the confusion with temperatures. I will try to make sure I always post F's and C's. I try to do that but sometimes I forget. Hopefully other will also.
Thanks folks....
Clean break ........Yey !!!
Hi Ian, welcome!
Many of our members are US based, and many are not (https://cheeseforum.org/forum/index.php/topic,731.0.html). I'm actually the webmaster and set up this website & forum and are they are meant to be international (http://www.cheeseforum.org/), thus you will find many recipes in both metric and imperial. While I currently live in Houston Texas, thus as Boofer says it is US based, I've worked and lived in many countries and in 1 year will probably move again.
Congrats on clean break, so tricks and traps here (http://www.cheeseforum.org/Making/Defects%20-%20General,%20Coagulation.htm).