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Greetings,

I'm a novice to the cheesemaking hobby happy to find this active forum to learn more and hopefully improve my abilities.

I've been a homebrewer for about 25 years and long thought that cheesemaking would be interesting and somewhat relevant to my brewing experience. Cheese is probably my second favorite food (behind beer, of course..) Last year I completed construction on a large workshop/barn/brewery and now - "curd house" It's pretty well equipped with large sink, stainless worktable, and much equipment than can serve a dual purpose between brewing and cheesemaking. I even have 4 separate refrigerators and freezers equipped with temp controllers that can be used for aging and storing.

I started out making basic 30 minute mozzarella and had limited success with store bought milk. Was about ready to give up on the idea of cheesemaking but then was lucky enough to stumble upon a relatively nearby source for fresh, raw, grass-fed cow milk – and now I'm on my way.

Have made 4 batches now (other than a bunch of mozzarella) – a cheddar, a Monterey jack, a provolone, and last weekend an Havarti. The cheddar and jack are waxed and aging. I'm learning more with each batch and really enjoying the learning process and the hobby.

This board seems like just the resource I've been looking for to supplement the information in Ricki Carrol's book, I look forward to being a frequent visitor/contributor.

Howdy Mark, welcome aboard, I haven't made beer or wine in years but have made lots of cheese, many of which are so-so .

Sounds like you have a great set up, very envious. Lots of good people here with lots of ideas, Search feature of this forum is very useful if you are targetting something.

Cheers!

Welcome Mark -

You shop sounds awsome.

Welcome--Mark--you'll learn to love us all! I hail from Phoenix, and have a brother who lives in Tampa Bay area who I know is interested in making cheese--can you relay your dairy source so that I can pass on?

Welcome to the forum. Great place to learn.

Quote from: Brie on April 03, 2010, 06:09:41 AM
Welcome--Mark--you'll learn to love us all! I hail from Phoenix, and have a brother who lives in Tampa Bay area who I know is interested in making cheese--can you relay your dairy source so that I can pass on?

Sure - the gentleman's name is Brian, he is state licensed to sell raw milk. Location is off of hwy 41 about 3 miles north of SR52, just south of Brooksville. Send me a PM if you need the phone number.

There is also a dairy in Lecanto (Golden Fleece) that sells raw milk, but they are only open weekdays and the raw product is only available there at the dairy. They also sell milk that has been pasturized at low temps, and it is distributed and sold at any of the several local Nutrition Smart stores. 

Thanks so much --I will PM for the phone number!