I've been devouring your site for a few days now, reading like a mad woman and lovin' every bit!
I'm in a rural SW Virginia mountain area where individually-wrapped American Cheese slices are the norm, so I'm glad to have been steered to this site! My cheese experience is nil but my interest is over the top. I do some fermenting already: breads, wine, lacto-fermented vegetables, and recently started playing with fermented salume and friends.
I'm excited to try the many cheeses posted here, knowing there is help when needed. It will be a slow start-up, unless I win the lottery, but I expect to be persistent.
Thanks for letting me play!
~Darius
Hi Darius, nice intro and welcome! Your knowledge of wine and other fermented food stuffs will be an advantage to learning how to make cheese, there's a discussion here (https://cheeseforum.org/forum/index.php/topic,3408.0.html) on the differences. Have fun!