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Hi everybody, newbie here from the off-white north of Illinois.

Started off with a couple cheese kits from New England Cheesemaking and I'm hooked.

So far I haven't ventured into the really fun stuff that requires a press (will be building one here in the near future), but I've had a blast with mozzarella and I have curds setting for my first batch of Juustoleipa as I'm typing this.

Looking forward to picking brains and sharing the results of inflicting science on milk 

Welcome Graumagus you will find some wonderful people and brains to pick here! Look around there is a tremondous amount of info and talent here and all willing victims to have their brains sucked dry!

Welcome to the forum! Don't be shy about posting questions regarding any issues you may have-no one here is judgemental. Why just last week I had a good mess to learn from, I called it my Frankencheese. Search the forum-you will see what a bad Caerphilly I had!

Welcome Graumagus, huge world of different cheeses and to think it starts with somethng as simple as milk !

Quote from: John (CH) on March 20, 2012, 11:04:52 PM
it starts with somethng as simple as milk !

I'm not so sure milk is all that simple. It can be troublesome and/or a thing of wonder. However you see it, Graumagus, you'll be amazed I'm sure. Welcome to the forum.

-Boofer-

welcome from the upper middle-ish illinois!

Greetings and welcome from La Salle County.