I made my first successful hard cheese (a 2 lb Gouda) in October 2008. It was so good I was hooked on this hobby. I mostly make Cheddar, Gouda, Parmesan or Manchego. My cave is a basement closet in winter and a wine cooler in summer. Until recently I had access to raw milk, alas no more.
I'd like to branch out a little, and so I'm here for tips and recipes. My goal is to make a larger cheese (4 lb rather than 2 lb) and maybe try some Swiss.
Welcome, Marta, former Yooper (well, sort of...transplant from Chi-Town....but I ate pastys and telemarked, does that count?).
A wonderful place, full of really insightful people. Hope you enjoy it as much as I have.
Paul
Hi Marta, welcome!
Hey welcome Marta Glad to have you here on the forum.
Uff da! Yoopers AND cheeseheads!!
Well I'm off to buy good Guernsey Farms milk and start a parmesan!
Quote from: Marta on January 29, 2011, 02:49:38 PM
Uff da! Yoopers AND cheeseheads!!
Well I'm off to buy good Guernsey Farms milk and start a parmesan!
I'm a ChiYoopHead. With a bit of surf bum thrown in for good measure. ;D
Good luck on the parm!