In conversation, someone suggested I might start considering upping my cultures with the change of the season. I know of adjusting rennet, and do so as needed, but I've never heard of varying the culture amount for seasonal changes in the milk. Does anyone do this, and why? I don't see it being a factor. Our make is based on temperature, not time. Additionally, following my make notes, my temp method actually provides a steady timeline which hasn't varied with the change of season. I believe my acidification schedule is right on time. This is in regards to gouda. Is this good/bad advice, and why?