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Hey, just wanted to say that I'm still around.

It's been a cold Winter in the South this year. So, I took a cheese-making break from January till this past week.

Temperatures while making cheese were close to impossible to maintain, and curing at room temperature was a nightmare. The kitchen temps were going up and down with the heater and it got either too cold or too hot at times. 

Anyway, this past weekend I decided to jump on the saddle again, and I made a two gallon Colby. I had consumed just about every cheese I had made in the Fall during the two months Hiatus.

I continue to read posts here and there, learning as I go. Great place, this board, to come get tidbits and gain insight from the experience of others.

Welcome back!

Good to see you again. Happy cheesemaking!