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Hi fellow Cheesemakers and all round awesome people,
It has been a long hiatus and not of my choosing but life took over and left little time for the Art d'Fromage.  That is going to change and for those who have remained I thank you that you have, you are the true Artisans.  I have not been idle and although not active in the amazing world of cheese, I have been diving into other areas of the Art of fermentation.  Bread, Mead (not so sure about beer yet), Vegetables for my Celiac suffering daughter. 
So I'm back and seeing as my Cheddar stocks - I have one 3 year one left - are now depleted what a wonderful re-introduction than a typical English style Cheddar.  Saturday was a day of relearning and refocusing on task at hand with no interruptions.  I'll get back into updating my posts as things ramp up but for now, I'm glad to be back.

Cheese On

Mal

Welcome back Mal! Glad to see you active again

Welcome back! Good to see.

Welcome back Mal.  You've been missed.

So good to have you back! And yes, sounds like you are entering a rather desperate phase, with only one cheddar left! As someone who also took an extended absence, I too have enjoyed being back in the game. My schedule is still keeping my cheese making to a fraction of its former pace, but it's nice at least to get an occasional cheese into the cave!

Again after a long hiatus I decided to see if I could log into the Forum - and I can.  Life has been weird but I'm still here and still making cheese.  Just done a Malembert and it's just awesome.  I'm retiring in April so I'm going to be a lot more active on the forum and writing.

I hope this finds you and yours well.

MalD

Wow!  Good to see you back.  I'm not sure if I was here before you left or not, but I've definitely read many of your posts :-)  I'm looking forward to your impending cheesy productivity!

I hope you stay and have a wonderful time. Is that cheddar press still going strong?

Hi, yes the press is still going and I plan to increase my activity here and cheese making. Although I haven't been posting I have still been making Cheddars and my version of Camembert.