I've scoured this site looking up this topic. I made a gouda the other day and added dry dill. I grow fresh dill, but I can imagine that it would possibly cause major problems as the cheese ages (however I've seen fresh blueberries being used in more advanced cheese making). And what about garlic? i see people using garlic salt, but wouldn't that salt be iodized? I could use garlic powder and if so how much for a 2 gallon batch? Has anyone ever used fresh garlic? if so would it be added just before pressing? thanks! *dalyn