So I’m branching out into cheese making. I’ve got the cheesemaker.com starter kits and have made mozzarella and feta...very cool! I plan to process 2-4G of raw cow milk a month and have a cheese cave ready to go.
Any suggestions for molds, cultures, mat’s, etc. that I should be stocking to be able to explore a wide variety of soft/hard aged/fresh cheese/butter?
Thanks!
Any suggestions for molds, cultures, mat’s, etc. that I should be stocking to be able to explore a wide variety of soft/hard aged/fresh cheese/butter?
Thanks!