Hi everyone,
I have been away too long. A huge part of me wants to see everything I have missed, but a huger part wants me to do more than look at cheese for the next 3 days thereby accomplishing nothing. Dilemmas, eh?
I have not been cheesing because we were getting sub-par feed and barely had milk after supplying our shareholders. Got better fee now, production has rocketed, and now were looking at about 33 gallons extra per week. So tomorrow I am making a parm.
A few days ago I cracked a 9.5 month parm (don't give me that look, please). It has distinctive parm characteristics and is quite good, but a little mild. I know I did not add lipase, but I have had stronger parms here in the past. Anyway, my question is if I might benefit from a smidge more culture. and if so, TA61 or LH100, or both?