Hi!  I’ve been making cheese for about a year and a half-a few soft cheeses and many hard cheeses (currently have 40 2-lb. wheels aging). Just starting to dabble in bloomy rind cheeses. I see that there are some other Seattle area cheesemakers who visit this site.  I’m interested in getting together periodically with other Seattle/Tacoma/Everett cheesemakers and tasting cheeses, comparing recipes, suppliers,techniques, etc.  Anyone interested?  I’d be happy to host.

Slim

Sound like fun. We can also do a group buy for some molds from overseas if people are interested. The fromagex molds are a lot cheaper, even with shipping.