Hi,
I am most pleased to find this forum! I have been browsing around and I am so happy there are so many accomplished cheese makers here, and all the information....I cannot express how thrilled I am without sounding even sillier than I do right now! :D I look forward to learning lots and maybe even offering something of value.
I make pretty good cottage cheese and a decent mozz, have made some marinated curds (for lack of a better description) but that is the extent of my cheesemaking. All very simple straight forward things. I would like to branch into pressed cheeses. Cheddar, swiss, HAVARTI, things my family and I like. Though that is a very short list! ;) We bought a 40lb block of "marble" cheese from some family of friends in WI and we would like to have some more of that. It's a colby jack mix as best I can tell, but it's sooooo creamy and lovely and we are about out. The folks who brought it are not coming back to visit again any time soon, either. :( Besides with milk cows it's kind of silly to buy more cheese if I can make it, right? :o We are working on our "5 year plan", too. That means in 5 years we will be eating almost soley things produced on our farm, that means cheese too.
Well thanks for the ears.
Anna
Welcome aboard Anna.
We'll have you making your own colbys and havartis soon.
Welcome to the forum. It sounds like you are of the same mindset that I am about doing things for yourself. This is a great place to learn. I am interested in what kind of cows you milk and how many. Jack cheese is the easiest pressed cheese to me and it always seems to turn out for me. Good luck with your cheese making.
Hi Anna, welcome, lookinf foreward to your ideas and advice . . . John.
Welcome! This is a great place to learn and share experiences.
Hi Anna and welcome to the forum.
I like your 5 year plan. Most organic farms spend 5 year of organic production practices to get licensed. Do you have any commercial plans?