Great, thanks...
I have looked at her site and I have her book too. Sometimes, however, I find her instructions frustratingly vague and even a little inconsistent between website/book/kit. I got her cheesemaking kit for a wedding present, and the recipes in there are actually quite different than her book. I wasn't sure which way to go, but decided the book was probably more authoritative.
The book is very helpful, it just leaves some big gaps...maybe because of the way it's organized, with equipment and ingredients listed separately, and then recipes that give vague outlines that seem somewhat different than what's said in the preceding chapters. It seems like cheese is pretty precision based, and I would love to just have a clearer step by step with options at each step. The bandaging is a perfect example. At the beginning she says to try bandaging cheddar cheese, and describes how. But none of the cheddar recipes mention bandaging, they all say wax. Are there some that are better waxed?
Anyway, not meant to be a Rikki Carroll rant, after all she got me launched into this. I'm just glad this forum exists!
I wonder if manchego/gouda can be waxed, or if it's just cheddar...I might try it.