CheeseForum.org » Forum

Hi I'm a cheesemaker in a important organic farm (Cascina Orsine) in Italy. I make 10 cheeses approximately.
My English is not very good and I hope you will understand me well. Ask me clarification if what I write is not clear.
I would like to enlarge my horizons and find friends around the world.
One of my wishes would be to offer free advice in exchange for hospitality during my holidays period.
Or to offer free advice in exchange for skills-experience sharing (in my place of residence).

Welcome to the forum! What kind of cheese do you make?

Primosale, robiola, robiola with geotrichum, little brie, mozzarella, scamorza, caciotta, nostrano (between  caciotta and taleggio), little and bigger rotonda (6 months and 1 year seasoned), crescenza, greek yogurt, ricotta

Welcome, Luca!

I am very interested in Taleggio right now. Do you have any experience with it?

-Boofer-

I hope you can attach some pictures of all your cheeses, and some descriptions. I have not heard of rotonda!

Unfortunately I have not direct experience with taleggio. I produce a similar cheese but is less creamy and acidic.
As soon as possible I will post some photos.
Rotonda is not a taditional cheese; it is only the name for our hard cheese!

Welcome. Brie is one of my favorite cheeses and is my ultimate goal.

Ricotta

Scamorza (= Provola) and mozzarella.

Spettinato  (robiola with geotrichum 1 week seasoned) and Mondina (similar to Brie; in this photo is a bit young).

Caciotta, Nostrano (similar to Taleggio is a soft caciotta with the red rind), little and bigger Rotonda.

Primosale and Crescenza.

Robiola and Greek Yogurt

Welcome to the forum -- and thanks for the fabulous pictures!

Welcome to the forum ,

Wow that is a very cool offer to help with cheese making in exchange for a place to stay , I suspect there will be a few  here that are interested .

Heck I might even be interested.