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I am new to this forum and I live in Black Forest, Colorado.  I have my own goats for milk and I have been making cheese for 10 years.  I am trying to get out of my "cheese rut" and make some new types of cheeses. I usually make parm and romano in the winter and let it age 4-6 months and have it ready to sell in the summer.   I have been selling my cheeses at a local farmer's market for 9 years or so. I am making crottins right now and I have some camembert aging in the basement.  I am working on trying to get consistency in my production of these soft-bloom cheeses.  I usually make fresh chevre and feta in the summer.   My biggest challenge is mozzarella.  I can never get it to come out consistently.  I want the soft, fresh mozz for salads and such, but it is a bugger for me.

This forum looks like a great place to learn.

Bonnie

Welcome Bonnie!
This is the best place to learn cheese. Te folks are really helpful and supportive here. Many people have trouble with mozzarella it is not uncommon. Check the threads there is a ton of information on it.

HI Bonnie!
I am new too. Do you have oberhasli goats, as your name suggests? I am very attracted to their color pattern, but know of none near here and have heard that they are small and they don't give much milk, they only milk well if crossed with Alpines. I don't say this to offend, I would truly like to know what you find them to be like, since the people I have information from don't have them and so what they say must be taken for what it is worth....slightly prejudiced and no real experience.
Anna

Hi Bonnie;
Where is Black Forest? I live in Paonia, on the Western slope.
I agree about the mozz. Once my goat milk sources come back on line, I'm determined to master that cheese this year.
Welcome,
Pam

Welcome to the forum! I look forward to your input.

Yes, I do have Oberhasli's.  It is a wonderful breed.  They are quiet, smart and love to play.  They aren't small goats - average female is about 130-150 pounds.  They aren't quite as big as Alpines, but they are very good milk producers.  I get at least a gallon a day from each milker.  They are a Swiss breed like Alpines and twenty or so years ago were called "Rock Alpines".  In terms of butterfat content in the milk, Oberhasli's are about in the middle with Nubians having the highest and Saanens having the least.   We live at 7800ft. elevation and Black Forest is 24 miles northeast of Colorado Springs. I'm hoping to make some mozz next week and get a handle on it before farmer's market rolls around in June.   

Hi Bonnie, welcome and same as Farmer, looking forward, FYI the Search tool is very useful if you are looking for something very specific.

Welcome!  This is a great place to learn.  I have found that information is abundant if you search and take some time to read the threads.