I flew back to the UK last month to catch up with friends and family etc. and while I was there I attended the AB basic cheese making course in Nantwich, Cheshire UK. It was a 3 days course which on the second day had us making a 25kg block of cheddar.
It was really informative and it's answered lots of my questions but to be honest I wasn't that far off the mark with what I have picked up from here. It was also pretty good for networking too.
Its really got me thinking about setting something up here in Thailand, if I can get the equipment that is, first thing I need is a cheese vat for about 300-500 ltrs..anybody recommend a company?
Oh and I hear that Porterhouse cheese is simply reformed cheddar.. but I could be wrong?? Has any one tried to reform/ repress cheddar?