I’ve made my own cheeses for a number of years. At first, they were mostly cow and goat milk cheeses that were “fresh” (and soft) and needed only a few days of aging before they could be eaten. But, when Lynne got me a hard cheese press for my birthday in 2003, I embarked on the journey of learning “hard” cheeses—cheddars, Gouda, Parmesan, Swiss, ... !

There is a serious lack of information about how to make these cheeses in the US. Everything I’ve learned and all my supplies come from The New England Cheesemaking Supply Company.

I need a place to keep records of my cheesemaking ventures. And, I’d like to document my experiences for other cheese makers. So, I am creating this forum. Please feel free to comment on any post. And, I hope you enjoy following my adventures!