Originally Posted by MeadWitch
I almost bought a cheese starter kit for mascarpone cheese when I was in Austin Homebrew a couple weeks back. I passed on it though becasue I didn't have anything to really keep it cold for 5-6 hours. What kind of cheeses do you make? Homemade feta sounds awesome but I would be the only one eating it. Now if it was Gouda, my boy would clean that up!
I've made cheddar, havarti, gouda, feta, mozzarella, colby, cabre al vino, manchego, chevre, fromgina (that's a new one- just chevre with a different name, slightly sweeter), edam, and alpine cheese. I've never made a cheese like stilton or brie that gets bacteria added during aging.
After all this, I still don't like cheese. I like feta crumbled on salads, but that's about it. Bob loves it, though. I'm making far less cheese now, only two batches a month. I thought I'd like cheese (like beer and wine) if I made it myself. I was wrong. I still don't like dairy, fermented or not!