Hi all. My name is Kelly and I'm a big fan of beer, bread and cheese. I'd made beer and bread before, but never tried cheese. I finally gave it a shot it this year and have been quite pleased.
My attempts have been simple but satisfying - mozz, queso blanco, fromage blanc, etc. Recently, we found a source of fresh goat milk and I have made some passable chevre and feta.
I was researching the pros & cons of pastuerization when I found this place. What a great resource for the novice!
Hello Foamfinger !?, welcome!
Several of our members also make other fermented type foods, tonnes of info here, you can sepend weeks reading so glad to hear you have been doing!