I have been reading lots of these threads on the forum and also managed to sign up for an advanced cheese making course in Coffs Harbour, Australia. But the course is in the latter part of november. I can't wait that long so am diving in and am going to try a cheddar this weekend, it is also a long weekend for us.
I really like the idea of sailor's where you press under whey first. I was wondering, am I supposed to keep the whey warm ofter the salting of the 'chips' or is there another way?