[Cheese] making cheese in china

[Tong]

I plan to set up a small-scale cheese workshop in china.
   
  I plan to use cow milk, Danisco cheese culture & microbial rennet,
   
  and first I will produce a kind of fresh cheese and a kind of semi-hard ripened cheese.
   
  I am willing to hear your advices
   
  thank you!

       
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