Hello and thank you for letting me join. I am absolutely brand new to cheese making and very excited about it. I’ve only tired a little bit over the past weekend to much success, though I’m not entirely sure what I did (I’ll post about that in the fresh cheese forum.) So, basically I’m a blank slate, ready to learn all I can about making cheese. Other than that, I’m from Joplin, MO USA where I build hand-crafted acoustic guitars. Thanks in advance for all your help and guidance as I begin this fantastic journey.