If you were to ask me when I received my college diploma what I would choose as a career, “cheese” would certainly have not been the answer. Like the vast majority of Americans, I had a limited exposure, at best, to cheese. Growing up, cheese consisted of American cheese, Parmesan in a green shaker, Cheese Wiz (sad but true), cream cheese, and an occasional assortment of Gouda chunks. Suffice it to say that appreciating cheese, let alone making it, were not activities I was familiar with. I fell into the discovery of this wondrous food by happy accident.
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![Making Artisan Cheese by Tim Smith [EPUB: B07HDWS4NF]](https://cookebooks.info/wp-content/uploads/2022/04/B07HDWS4NF.jpg)
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