Last month I made some blue cheeses. These are simple cheeses, nothing fancy. I decided to make some blue cheeses because I had an empty refrigerator. I don't want to mingle these cheeses with the other types. Before you know it, everything is blue.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.