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I've been making cheeses for about the last six months, strictly as a hobbyist for personal and friends/family consumption in 5 gallon batches or less. I'm fortunate to be able to get very high quality raw milk straight from a farm close to where I live. I've found the board to be a great resource and would like to contribute some of my experiences. I've had (IMO) some pretty good success with a few styles so far and will try to get full posts up on them in the appropriate topic.

Hi aghIV and welcome to the Forum. I have only been making cheese for about six months. I'm sure you will get loads of information and help from the many seasoned cheese makers on the site.

Hi

Bienvenidos desde Costa Rica (Welcome from Costa Rica)