Hey folks, Im new to the forum and the cheese making world in general.
so far Ive successfully made ricotta, mozzarella, edam, cheddar, american brick and am currently working on an asiago with peppercorns.
I mostly use 2% pasteurized but am hoping to delve into using pasteurized whole milk from a local creamery.
Any folks on here form Canada?
Cheers
Albert