The class was so much fun, and I cannot believe we did not fill the class capacity. With only 12 of us there, I was lucky to be able to ask all the questions I could think of! And the professional cheesemakers there really liked the cheeses I brought to share which was certainly rewarding! I have attached a document with my re-written notes. If you have any questions let me know. One main point of interest was that she always uses calcium chloride, and in a change from when she wrote her book, she now advises adding the calcium to the milk at least 15 mins before the time to rennet. It can even be added before putting the starter in.