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As I see others in the introductions section have done...I've been gathering loads of helpful info from this site for a little bit now, and have grown in confidence in cheesemaking with help from you all
So I finally made an account and here is my formal introduction! My name is Molly and I have been helping out on a goat farm in Montana. Right now we have extra milk, so I've been making a variety of different cheeses. Only a few full failures that the chickens thought were delicious! (one splatted on the floor...oops) Last weekend I made a cheese board with a Monterey jack, camembert, ash rind, cheese dip, and some homemade lacto fermented pickles. All the cheeses were made from raw goats milk, and got rave reviews. I've been fondly referring to the aging cheeses as my new pets, since I turn them, pat them and wash them daily 
Here's the cheese board in all its glory--

Welcome to the Forum Molly.

Welcome Molly. Your cheeses look amazing.

Welcome


I make all my cheeses from raw goats milk from my small herd here in Costa Rica.
Best of Luck

Wow, amazing picture. A cheese for you!

Welcome Molly.  Your cheeses look fantastic!  And what a great picture!

Thanks all!
All my aging cheeses just got moved to a few coolers because my fridge sadly died. The bloomys are loving it, but its a bit humid for the smear ripened, I think. Too early to tell how well it will work.
Gort, hello to you in Costa Rica, what kinds of goats do you have? And do you have a favorite type of cheese that you make from their milk?

Welcome Moly. A cheese for your cheese