The LHBS has added cheese making kits and supplies. The wife is looking at those each time. Mozzarella is quick and easy, and fresh is great on pizza. She has the pizza thing down now, and fresh Mozzarella is the next step.
Nice pics. I might just show those to her.
It was pretty easy and quick (at least relative to beer, or even bread). Start to finish it took about an hour - one of those "That's it?" moments.
That's why I don't come up to Eugene that often. My market of price bill is $200 just for cheese when I get to the city. I've had good luck making Goat's milk brie, but I've got to travel to get the fresh goat milk and
then there's making space in the beer fridge and the fact that it almost all reaches peak maturity at the same time so it seems to be feast or famine. Half the fun is just learning what goes into these processes though. You end up with so much appreciation for those who have perfected the craft.
Goat cheese would be cool. I know there are a few goat farms around here, I'll have to look into it. I work for the Dept. of Agriculture so somebody at work must know.