Hello, my name is Svetlana I am from Ukraine. In our country is not developed homemade cheese-making, we have almost no information about how to make cheese at home. This site is my most great asset and a lot of useful information. It is a pity of course that don't know English. When translating a little lost sense is not always understand the subtleties of recipes or care of cheeses. Cheese cook since February, I gave her milk twice a month, on 20 litres and had to use it. Oil stocked, cottage cheese tired and then came the idea тведый cheese cook and how dreary in this process. Even started to buy milk and do every weekend, and all can't stop. The results are not good, had everything and горчил, and sour, and swelling, too, was, and the last cheese is very fragile. But I hope for the best, bought a wine refrigerator, pH meter truth cheap, bought a vacuum packer and cream coating.
My cheese small cave, places no more, stacked on each other and on a side.
My press the spring.
Dutch cheese probably propionic bacteria got.
The last two photo brie cooked on 4 September.