Hello all,
Matt in Denver here. Just found your board after several months of intro cheese making. I make my own beer, wine, mead, sourdough, soap, pickles, etc... so when I had the opportunity to access fresh raw cow's milk...here comes the cheese! I've made a few cheddars, lotz of moz, blue, and a couple of swiss (still aging, but looking right).
I look forward to chatting cheese with ya'll, learning a lot from your board, and having some cheese!
Cheers-
Matt
Hi Matt;
Welcome from over here on the Western Slope. Glad you found this forum. It's THE place for cheese info.
Pam
Howdy Matt from flat lands of Houston!
What took you so long to find this website/forum :).
Lots of great folks, Search tool (https://cheeseforum.org/forum/index.php/topic,585.0.html) works really well. Have fun!
Welcome Matt from South Central Oklahoma,
I think you will learn alot hear and meet some really great and helpful people..
Charles
Welcome, Matt.
You've made quite a few cheeses. What are your favorites? Does making cheese at altitude change anything?
Thanks for the welcome! I have LOADS of questions, but will sprinkle them in appropriately in the other forums.
@Groves - No altidue effects I can tell. Though other things like beer boiling, breadmaking, and canning need altitude adjustments, I'm not aware of a cheese issue.
So far, my blue was my fave. I used some Amish blue from the store to make the culture, and it worked out great! My earliest cheddars were mostly a bust - a combo of store milk and learning curve.
Cheers!
MattK
Welcome aboad Matt.