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Hi everyone. I just now joined the forum and am really looking forward to getting connected to other cheese enthusiasts. I’ve been making cheese for about a year and a half – mostly self taught since I’m currently the only person I know who makes cheese. To date, I’ve made about 50 cheeses. I make lots of different kinds but my mainstays are cheddar, colby and brie. I use raw Jersey cow milk and am making my small-batch cheeses in my kitchen sink here in Kentucky. I have some questions but I’ll post them in a different area.
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