[Cheese] So whos the new guy ? / Suggestion for experiments

[Jack Schmidling]

Peter Næslund Møller wrote:

> Some types of Mozzerella and many types of Feta are made this way

Ok but beginner cheese makers usually start with a type of cottage 
cheese then move on to cheese curds and then up to a Cheddar type of 
hard pressed cheese and these must be made with a slow ripening and 
pressing, to develop acid over a specific period of time (about 5 hours).

js

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