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Our family finds ourself with access to great milk, and it was suggested to us that making cheese would be fun.

And delicious!

We did some mozzarella, and ricotta with the whey.

Last Friday we tried some hard cheese. I guess it's cheddar, but I won't call it anything til we taste it in a few months.

Raw milk. Buttermilk for culture. We're still figuring out what to do for storage, so right now they're just drying like mad in a 68degree 55humidity basement.

We look forward to learning a lot from you guys.

Looks great. Welcome to the forum. We look forward to your input as well. Good luck.

Welcome, looks great, 68F is too warm for aging most cheeses, and 55% humidity is a bit low, unless they are waxed.

Welcome Groves! Cute little cheeses. They will dry out quickly so I'd get them vacuum sealed or waxed pretty quick and pop them the the warmest spot in you fridge if you don't have a cheese cave set up yet.

Welcome!