My thanks to so many of you in this forum for all the great advice I have gotten! Very new to this business, I have made just 4 cheeses to date: gruyere, 2 parmesans, and a farmhouse cheddar. Each one has been a learning experience, and each has come with its unique set of questions...many of which have been answered on this site (therefore I joined!). Looking forward to new cheese making adventures (weekly) and learning MUCH more from you valuable members
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