Fresh Start

It’s been a while since I have posted in the “The Amateur Artisan Cheese Maker”, and as such, the purpose of the blog changed. I have renamed it to “The Amateur Artisan” where I will post about specific things I make.

I won’t go into the full glory of cooking. It is more about producing the produce: cheese, bread, and Pickles and Preserves.

So this post is to say that we are restarting fresh. It will still be a few months before I will be able to post anything in the cheese section of the blog, but it is on the cards to make it happen. Why else would I have kept the blog and created a dedicated section to it?

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