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Hi there, just discovered this board last night. Very encouraged by the many great ideas I found looking through the posts.
I have been milking 2 Jerseys for about 3.5 years now and started making cheese about 2.5 years ago. then did not make any last year and am back experimenting. I predominantly make washed curd cheese (gouda recipe) and some soft tomme. I have dabbled with cheddar and romano as well as some fresh cheeses and ricotta. I also have a few goats and when I milk them I make fresh chevre. Would like to learn more about aged chevre.
I have had inconsistent results with my gouda, but have finally set up my cheesemaking space (in my milkroom) so I have a more organized work environment. Yeah...
I have about 30 cheeses in the cave ageing right now spanning form 4 months old to this week.

Looking forward to this meeting place.

Best,

Niko

Great to have another "cheesemaker" and "milker" aboard. This forum is a great place to learn and share ideas. Welcome! BTW, do you hand milk your jerseys?

Welcome, Niko. I have miniature goats and make all sorts of cheeses. This is a great place with people from all over the world who share a similar mindset of slower living and good food, especially cheese. Learning curve can be a little steep, but it's worth it for consistent results . Lots of good info and suggestions in past posts.

Hi Niko and welcome!
I don't keep my own animals, but am lucky enough to live close to others who do. I mostly make cow cheeses but have been experimenting with mixing goat and sheep milk with the cow, mostly in blues, tommes and washed rind types.
Don't know why cheese making is so addictive, since it can also be quite frustrating at times!
Good luck,
Pam

Welcome Niko!

Thanks for the warm welcome.

No I mostly machine milk the cows, I have a small portable vacuum pump and a bucket. As I already had the infrastructure I also use the same setup with the goats.

It seems like I'll stay busy just reviewing whats been written for the next ... lets say couple of years. 

This seems like a very active board. I am psyched.

Best and meet you again in the threads.

Howdy Niko in Vermont, welcome, looking forward to your advice!

Welcome! You'll get answers to most of your questions--the cheese whiz's will help you along!

my advice? I was hoping to hear it from your old cheeses.

I just finished reading a new book pulished by Chelsea Green called "the Cheesemonger" http://www.chelseagreen.com/bookstore/item/cheesemonger:paperback
a good read by the way. Ex-punk turned cheese fanatic works at Rainbow in SF.

Anyhow, does anyone know what that big diameter, but relatively flat cheese on the cover is?

Nope - doesn't it say in the book somewhere near the cover?

Welcome Niko! 

I found out  what the cheese is, but Gordon swore me to secrecy until his next SF area reading where he will have a contest to correctly identify the cheese.

Oh gosh now we will be sitting on pins and needles!

Welcome Niko!
Where in Vermont are you?  I am in Southern-Central VT.

--SueVT

I'm in Thetford. Upper Valley.