Hello Fellow Cheese Travelers!

In all my years within the cheese industry, the one thing I never had the opportunity to do is to make cheese…Oh, I have made my fair share of some fresh types at home (like Chèvre and Cottage Cheese)…but what I am talking about is working at a factory – Gently warming the local milk, adding in the starter culture until just the right moment when it’s time to add the rennet…