I am brand new to cheese making on my own. I've spent a decent amount of time assisting other cheesemakers in Northern California but never adventured past ricotta/mozzarella on my own.
I've been a cheesemonger/retail buyer and above for just over 8 years. Although I love the retail side of cheese and educating the curious, I would much rather hide away in a cave/kitchen and make it!
I'm an all around jack of all trades and will more than likely construct the majority of tools needed for cheese production. (I'll share any plans with other crafty handy types)
My interests in the types of cheese I want to make are varied.
On the list so far: Robiola (three milk modeled after La Tur, which I know isn't a technical Robiola but hey it's close enough), Crottin, Selles Sur Cher or any other lactic cheese with ash, Goat Muenster; and further down the road-- Tomme Affine Grande Mere (larger lactic cheese), Murcia Curado (aged raw goat), Manchego, and maybe a something similar to Campo de Montalban.
Overall I want to focus on Goat and Sheep milk cheese with the occasional mixed milk using both or all three cow, sheep, goat. Me and my slight lactose intolerance much prefer it raw or non-cow.
Welcome Peabody, your industry downstream cheesemongering knowledge will certainly be useful, looking forward to your input!
With goat and sheep you will be picking more expensive milk to work with. Have fun here!
Welcome to the forum Peabody.