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Hello-

I found this discussion board after looking for an article on ultrafiltration in cheese manufacturing and thought it looked interesting. 

I've been making cheese for about a year now, interned for six months making fresh and bloomy-rind cheese at a goat dairy in North Carolina, worked for three months making blue, bloomy-rind, and lactic set cheese at a cow dairy in Vermont.  Now I'm getting ready to start working again in goat cheese.

Just thought I would introduce myself, it certainly is interesting around here.  I also like how helpful and informative people are.

Best

Chvrefromage

Greetings and welcome to the forum. It sounds like you already have a firm footing in cheesemaking so I'm sure that your input will be beneficial here. Where in the valley are you from? I live In the very southern edge of Ulster County.

Welcome, I am very envious of your last two jobs!

Theer's some info on UF in our Wiki: Milk Processing article, if you search this forum on Ultrafiltration you'll find several theads. Also if you look in our Library at the CHR Hansen Guides there is some cheese making method info when using UF milk.

Where in the world is your Hudson River?

Hey John, the Hudson River is in New York. The headwaters are at Mt Marcy in the Adirondacks and it ends it journey in the New York Bay on NYC's west side. Explored first by none other than Henry Hudson in 1609. The river was first discovered by an Italian G. Verrazano. Both gentleman had something named after them, one a river, the other a bridge.

Thanks, I appreciate the kind words!  I'm still basically a noob as far as cheese making goes, but it's great to find people that are excited about making (and eating) cheese.  I'm always interested in learning more about how cheese is made and finding out what people like about the cheese that they eat.

@zenith1: I'm pretty much just across the river from you in Dutchess.  Haven't done too much exploring in the Catskills yet but I am really excited about doing some hiking there.  And thank goodness all this rain is melting all this snow!

@John (CH): It was great working in North Carolina, mainly because there are a lot of different cheese makers there that are making quality cheese and getting people excited about artisanal cheese.  Makers like Ripshin and Goat Lady and Celebrity do a great job with goat's milk, and Hillsborough and Chapel Hill Creamery (one of my faves) are consistently excellent.  There are a lot of new faces there too, a lot of it tied in to the excellent local farmers markets.  And as far as cheese in Vermont goes... whew! Fuhgeddaboutit!  Vermont is a tiny green planet with mountains of fresh crusty bread and a molten, gooey core of the best cheese you've ever eaten... and rivers of microbrewed beer run through it all. 

Thanks zenith, me being Canadian I thought maybe it had something to do with Hudson's Bay .

chvrefromage, that sounds really nice, perfect British pub's Ploughman's Lunch, crusty bread with cheese and some veggies and pint of ale!

Yum! and the rest of the day off! WITH PAY!

I work at Northern Dutchess Hospital in Rhinebeck and live near Hunter Mountain.  Practically neighbors!  We have some fabulous hiking up here.  Still pretty cold and lots of snow, though. 

Welcome Chvrefromage. Cute goats in your picture. Good luck on your cheese making.