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We are Ricardo and Kim from Brazil. Our project is to make organic artisan cheese, on it's entire cycle. We want to replicate some local ancient cheese and those marvelous Old World kind. Our major experience, so far, is dirtying ourselves eating that cheese   It's been two years since we moved from a large city, and we're breeding a small EFs flock in the mountains, building our pasture, animals, handling and now, about to finish our parlor. I was directed here from Wisconsin Dairy Cooperative guys, where this forum has a strong reputation. We hope to share our mistakes and learn from the experts. Thanks to the owner and members in making such cheeseing a reality ......

TO COOL  welcome to the forum
Enjoy, digest and make sure you Share 

There are many friendly and knowledgeable people on this site, just ask away.

Quote from: negrini on August 03, 2012, 02:04:07 AM
We are Ricardo and Kim from Brazil. Our project is to make organic artisan cheese, on it's entire cycle. We want to replicate some local ancient cheese and those marvelous Old World kind. Our major experience, so far, is dirtying ourselves eating that cheese   It's been two years since we moved from a large city, and we're breeding a small EFs flock in the mountains, building our pasture, animals, handling and now, about to finish our parlor. I was directed here from Wisconsin Dairy Cooperative guys, where this forum has a strong reputation. We hope to share our mistakes and learn from the experts. Thanks to the owner and members in making such cheeseing a reality ......

Welcome to the forum, Kim & Ricardo.

You've found the right place to get the information you need, but I'm curious what constitutes Old World and local ancient cheeses. Please, more detail.

-Boofer-

Bem-vindo Ricardo and Kim.

You were directed to the right place to both learn and share you joys and pains.  There are a lot of good folks here from all around the globe and tons of information on everything you can imagine.

I look forward to hearing about your ventures.

Luis

Hey Boofer, I meant some local fresh cheese know as Pastor, no special receipt but maturated inside a tropical forest. I consider european cheese the Old World kind, and Roquefort, Feta and Pecorino are my favorites. What kind of cheese you're making ?

Hello Hello also from Brasil!!

Happy to see more people from the South here!

Ana Paula

Quote from: negrini on August 03, 2012, 11:01:53 PM
What kind of cheese you're making ?

This week: Reblochon #4, Tilsit #4, and something maybe a little crazy....

Creamy Blueberry Delight

-Boofer-