I've been searching around to find information on protein to fat ratios for various types of cheeses when I found this thread. Linuxboy mentions that for parm Parmesan 1.25:1 would be the target, and if I read the link he mentions above correctly, they suggest for Cheddar 0.95:1. Do we have any other recommended targets for various cheeses? I notice we often discus floc multiplier and pH targets and culture strains, but we seem to overlook this fairly important tidbit of information. I've been searching the board for awhile, but I think this is the only thread I've found (but I'm not it's not the only one there is) where this is mentioned specifically in terms of numbers for specific cheeses. I would like to bring this information together into a "suggested starting point" table if we could.