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Hi all,

I'm a newer cheesemaker from Arizona.  I've made a few batches of varying success: chevre (good), spanish cheese with I name I can't remember but it was coated with paprika (looked good, no taste), and 2 iterations of the Belper Knolle.  I really liked the Belper Knolle so I'm going to make it again this weekend, but with goats milk and fermented garlic. After that, a Tomme. Wish me luck.

I am a maker of many things, like beer/cider/wine/mead, soap, and am pretty good with my hands.  I jsut wish I was a better bread maker.  Anyway, happy to be here.

welcome!

the folks on the Forum here have lots of helpful advice!

Welcome to the Forum.

Welcome to the forum

Bienvenidos from Costa Rica