I'm just really getting started learning to make cheese. I've had some luck with feta, but my husband likes cheese like cheddar and alpine types.
I'm allergic to penicillin
so I have to avoid the blues and the brie-type. One of my problems, is looking at a cheese with outside mold and bacteria on it that isn't obvious it's Stilton or brie. White fuzzy mold is obvious, but what about some of the rest I should avoid?
Is there a really good, solid beginner book out there geared for <2 gallons of milk? I have Ricki Carroll's but it's thin like whey. I'm looking for something with more solid science to it without getting into 25 gallon vat sizes of milk.
Also what sanitizer is recommended?