P'Tit Basque Pur Brebis recipe sought

[linuxboy]

Yep, that's it. As you think about this, remember that water is most often the limiting factor in the various biochemical reactions. Less water = slower everything. More water = faster everything. Also remember that from there, you're dealing with culture blends and protein/fat/water balances. So just because you have LH doesn't mean much unless you know the properties of the strain. That's the craziest thing people sometimes miss. You can have two strains that have the same genus and species, but they will make completely different cheeses.

[ArnaudForestier]

Keen distinctions to note, as usual, and heard.  Thanks again Pav.