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I started making cheese in March 2013 during very long and frozen Northern Minnesota winter/spring. Like others on the forum I am originally from the south west of England and miss the great cheeses of England and Europe. I have made a wide variety of cheeses: Cheddar (plain, farmhouse, with chives) Stilton, Brie, infused Camembert, Buttermilk Blue, Epoisses, Gouda, goat Feta, Chèvre, Parmesan, Gruyere, Boucheron, and more. What you might be able to tell from the list is that I’m working my way through Artisan Cheesemaking at Home, and 200 Easy Cheeses. I have had a lot of success and two failures, so I have enough knowledge to pretend I know what I’m doing, but in fact I need this forum.
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