Hi from Scotland

[srt9969]

Hi all, I'm Sean, and I live in Glasgow, Scotland. I make sourdough bread, have been known to brew a drop of wine and beer, and even construct a sausage or two, but I've never had a go at cheese, which is odd, 'cos our household love the stuff. My wife bought me a book and a cheesemaking kit, and now I'm costing wine coolers... 
I currently have labneh hanging from a drawer-knob in the kitchen, but want to get to making brie- and camembert-like cheeses, and something with a hint of blue like cambazola. My wife is expecting a mimolette for her birthday...
I mostly lurk on forums, but will probably have some questions at some stage - so thanks up front to all the amazingly knowledgeable people here for allowing me to pick your brains by proxy! 

Cheers,

Sean

[Andrew Marshallsay]

Welcome on board, Sean.
Good luck with your cheese-making ventures. Make sure that you let us know how you go.
You should find that whatever questions you have, someone on the forum will be able to help you.

[awakephd]

Welcome! We will gladly exchange our experiences with cheese for your experience with haggis.

No, wait - on second thought, we'll just be glad to share cheese experience, no haggis necessary!

[srt9969]

Thanks guys - my experience with haggis is nothing short of truly amazing - haggis rocks!

[Bernardsmith]

Hi Sean and welcome.
I am an expat from Glasgow but have been living in the States for over 30 years. I also make mead and wines and from time to time I make a beer. Started to make cheese a year or so ago.. My favorites to make are feta, Caerphilly, and cheddar. The cheese I find the hardest to make is Mozzarella. The only culture I use is from my home made kefir..   

[Dorchestercheese]

Hi I just returned from Edinburgh and return with a chunk of Shopshire because I wanted to compare it to my attempt at a 'Shopshire'.  Any inside secrets on Scottish cheese please do share.

[Rain Frances]

Hi Sean Welcome! I just started to make cheese in July and I am ADDICTED. I've made some Cheddars, Mozza (traditional and quick), a Dry Jack and a Colby...with some curd cheese, cottage cheese and yogurts...it's a lovely hobby that you can really benefit from! My next cheese will be a Camembert, I'm just waiting on the molds to arrive then I'm going for it! I hope you enjoy your new hobby and trust me, you'll get lots of advice and support and friendly cheese-talk here!

[Fritz]

Welcome SRT!

Great to have you sharing your culinary adventures with us... we look forward to seeing some of your creations in picture form.. we are cheese porn fanatics here

Feel free to shout out anything on your mind and someone will surely have a response for you...

My first tip for you ... research and get some good books and a good source of cheese making stuff... you will outgrow that cheesemaking kit very fast ! Lol

[Andrew Marshallsay]

.. we are cheese porn fanatics here

Speak for yourself. Personally, I prefer my fromage to leave something to the imagination!

[Fritz]

Haha... must be the European in me..  *insert picture of Borat's "over-the-shoulder" beach wear*

[srt9969]

^^ ew.