Hello! I am a farm cheese maker in New York, USA. I've been making cheese, running a farm, and running a small farm business for almost 5 years. I'm hoping for lots of technical advice as I am just making things up as I go along. We make fresh chevre, feta, some lactic bloomy rinds, and I've made some semi-hard gouda and also washed rind gouda to varying degrees of success.
Welcome and Happy Easter Ruby. You've come to the right place!
Welcome Ruby, good to have you here, the Search Tool is useful and the FAQ's Board has some how to's.
Have fun!