So, Here are the photos. While there really is nothing new here, the discussion point I would raise here is how 'Clean' is Clean and I wonder if those out there who have read David A's book really are so so worried about the supposed Sterile conditions he believes we all suffer under, I know I don't. The reasons I opened with this topic is that I feel that there is vast array of information, and from Polarising points of view to make people scared to even try.
Those of you who follow some of my cheese makes have seen my kitchen and this is, compared to some, a bit over the top. Now, I hardly call this 'Sterile' but it certainly is clean.
I read David's book now twice from cover to cover and while he has so very real concerns on the lack of bio-diversity in Pasteurised milk there is a space in the middle of the 'Big Business', sterile, and sometimes underwhelming cheeses and the 'Raw Only Mantra' that some seems to think is our salvation. As I read the book and especially on the chapters that deal with White Rind cheeses, I came to the realise that balance can be achieved and more amazingly enough - It is found in the years of pages in this Forum.