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Howdy.
I work for a small sheeps milk based artisanal dairy in SW Ontario Canada; been making cheese professionally coming on two years now. Just stumbled across this Tribe after lightheartedly googling "Blessed are the Cheese Makers" - and lo! look at all you Blessed Souls. *laughs*
I will be wandering through the posts forever it seems so thought I'd at least start by saying hello and asking if there are any other pro makers out there? Then again, no doubt some of you "non-pro's" have been making cheese longer than I have and have much more knowledge - happy to converse and exchange tips and ideas with anyone!
Be well,
Eric
I work for a small sheeps milk based artisanal dairy in SW Ontario Canada; been making cheese professionally coming on two years now. Just stumbled across this Tribe after lightheartedly googling "Blessed are the Cheese Makers" - and lo! look at all you Blessed Souls. *laughs*
I will be wandering through the posts forever it seems so thought I'd at least start by saying hello and asking if there are any other pro makers out there? Then again, no doubt some of you "non-pro's" have been making cheese longer than I have and have much more knowledge - happy to converse and exchange tips and ideas with anyone!
Be well,
Eric
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Re: new here - any other professional cheese makers here?
Tue, September 29, 2009 - 8:29 PMI'd love to hear some of your stories about how it works professionally.
what kinds of cheeses are you making? What's the process? tell us a bit about it. -
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Re: new here - any other professional cheese makers here?
Wed, September 30, 2009 - 10:44 AMYeah! Yeah!
[scoots up closer, sitting crosslegged] -
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Re: new here - any other professional cheese makers here?
Mon, October 5, 2009 - 1:17 AMHi Eric,
Welcome. It would be great to hear about the style of cheese that you make and what the process is. As for myself, I make cheese in my kitchen and teach home cheese making classes. I make a wide range of styles and am continually learning new things. I took an advanced class last winter on home cheese making techniques and really enjoyed it. I do wish I had access to sheep milk as I have only worked with it once and really enjoyed it.
Blessings
Linda
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