Wow! Curd-Nerd has just recently reached 400 (plus) subscribers!
I’m super excited that we have so many keen home cheese makers out there. And I’m so appreciative that so many of you have chosen to sign up to Curd-Nerd, and allow me to wander into your inbox every month (or so).
When I started this website approximately 18 months ago, I really didn’t know if anyone would ever read it, or find it useful. All I knew was that I wanted to share information on home cheese making and spread the word on how easy and enjoyable this hobby can be.
I found that when I started out making cheese at home I had almost no where to turn, to try and figure out what was going wrong when I had my failures, or how to sort them out so my cheese would work out better the next time around.
So I made it my mission to create a resource that had information that was easy to understand and not full of technicalities and jargon. I wanted to create a place where home cheese making was presented in a way that let others know it wasn’t as difficult and back breaking as they might have come to believe. That they could start making their own cheese, without a great deal of complexity or cost.
And then I got busy writing, and waited to see who else would join me.
As I write this, 408 of you have and while this isn’t one of those monster, 50k plus subscriber blogs, I’m more than happy and grateful to share this space with 408 (and growing) wonderful, keen home cheese makers.
So as a small ‘Thank You’ for you joining me, and reading, I’ve added 4 new cheese recipes to the site for you to try out.
2 New Soft Cheeses
2 New Hard Cheeses
Have fun expanding your cheese repertoire with these new recipes.
By the way, I try and keep my recipes simple so if there is anything you don’t understand, or there’s something that I’ve written oddly and doesn’t make sense, make sure you drop me a comment and I’ll sort it out. The easier, the better : )
Right, and now I’m off to make a batch of fresh, home made Feta after KICKING myself for having to buy some the other day.
New note to self: you are never too busy to make cheese if the alternative is paying those ridiculous, over inflated prices.
Join the discussion over at the Curd Nerd Forum. We would love to hear from you!