Hows it going cheese-heads!
I just started with making my very first cheese tonight! *queso blanco*
And I have some very high goals in mind, so much so that if I do get bit by the cheese making bug I have already decided on a company name.
That all aside, im super excited to try this cheese making and experimenting and I am glad I found what looks to be a very great community.
I can't wait to try the cheese tomorrow!
Howdy Threelittlepiggiescheese, assume that is your possible idea for your companies name?
Be careful, it is a bug and there are so many variations of cheeses and variables to making them. Most people try making a range of cheeses then narrow in to try and perfect just a couple. Love the dent on top of stove . . . have fun!
PS: I grew up in North Vancouver and would like to retire there or in Victoria in 3-8 years (OK I need a better plan) for better weather and size of city, Vancouver feels twice as big since when I was a kid plus housing prices are crazy, hoping they'll drop as China property drops over next few years.
lol, yea the dent in the stove saved us $500 on it, gotta love future shop employees being on commission. And honestly I just want to make enough cheddar and havarti, maybe a little gouda for my family to use and eat. But I was pre-preparing just incase I do get bit by the bug like I have seen so many have happen.
oh, and I almost forgot, my cheese this morning.
crumbled a bit over my half scrambled eggs, lil salt and pepper, and let the yum begin
*edit*
I have to say, its extremely crumbly and a lot like feta consistancy, but creamy in that wont melt sort of way without any of that grit like texture. I like it!
I have decided, I will be trying to make cheeses in this order to try to set myself up for success. Cheddar, Gouda, Havarti, Humboldt Fog, Parmigian. I want to be able to keep the Cheddar and Parmigian cheeses ageing until my first born is old enough to taste cheese for the first time.
Ok, that's quite a challenge, there's some info in our Wiki: Recommendations For New Cheese Makers (https://cheeseforum.org/articles/wiki-recommendations-for-new-cheese-makers/) that might help.
i am now the proud owner of 12oz of liquid rennet :D thank you vancouver :D