299965 Fri Mar 11 07:48:02 -0800 2005 2 27 General Chowhounding Topics 0 1664633 Hi. I am an amateur cheesemaker thinking about investing in some more equipment (press, mostly). I would love to here any experiences that you may have with fresh cheesemaking as well as some that may take some aging. What kind of milk do you use? Where do you get it? Where do you store your cheese? Anything, really! Thanks. Fri Mar 11 07:48:02 -0800 2005 0 orla 1 1664665 I have made some good mascarpone and mozzarella, recipes from Home Cheese Making by Ricki Carroll, and really want to make aged cheeses. I am hungry for information too. What cheese should I start with? Where do you get your supplies? So far I have only used store-bought pasteurized/homogenized milk. My mozzarella was pretty gummy like commerical, not soft and squeaky like fresh mozzarella. Was it my milk? My recipe? Thanks. Fri Mar 11 13:37:29 -0800 2005 1664633 0 Junie D 1 1664679 Hi- Please re-post your query on the Home Cooking board where we discuss equipment and recipes. After you have re-posted we will delete the thread here. Thanks. Link: http://www.chowhound.com/boards/cooking/cooking.html Fri Mar 11 15:57:32 -0800 2005 1664633 2 The Chowhound Team