I just ordered some cheese-making supplies on a whim, and wondered if any other DIYers here have gone down this path. I made some "Fromage Blanc" at home with great success. It sounds complex, but it's just milk, butter milk, and lemon juice to curdle. Tastes like fresh mozzarella with the consistency of cream cheese. I call it "Redneck Cheese". After that, I just had to try something more complex (look for Wyoming cheddar in the next 5 years ). Now I think I might have a hobby to keep me occupied while my beer/wine matures. God knows I need something else to spend money on! Curious about thoughts, and interested in advice if anyone has ever made cheese before.

does it take 5 years to make cheeder? ITs hard enough to wait on wine and beer!!! How you going to stay out of that? LOL

There are a lot of brewers that make a little cheese, too. The trick comes in getting the milk supply. Pasteurization changes the casein in milk enough that you can't make good examples of some cheeses. However, you can't just go buy unpasteurized milk, either.

Some ingenious ranchers have figured out how to sell "shares" of the production of a cow, directly to consumers. So, a little money up front and you get a little of the overproduction as a dividend. Just use it the same day you get it, for best texture and flavor.

I've looked into some local "share" programs, and they're good if you want to pay enormous amounts of money for you're everyday milk and feel warm and fuzzy about "organic" or "local". The research I've found shows you can make some solid cheese from store-bought milk, but it's not going to be the same as Roquefort or other region-specific cheeses. I'm excited anyway and have already enjoyed some "fresh" cheeses from my own kitchen. I think beer and cheese matches better than wine and cheese. In a few months I look forward to some "Wyoming Cheddar" and "Antelope Pale-Ale" together. Mmmmmm Cheese.... and beer...mmmm.

Just seems that their should be be an owner of a milk cow in the area that would offer some milk in return for some cheese later. Have you talked to the local dairies?

Anything new on the cheese front? This is something I would like to try, but haven't yet. Even if my cheese is bad, my beer is good enough that I shouldn't care...