Scotland Isle of Mull Dairy's website has nice section on making cheese (http://www.isleofmullcheese.co.uk/jalldridge/jaindex.htm) and a recipe and guidelines for making a range of Goat Cheeses (http://www.isleofmullcheese.co.uk/jalldridge/goatchs.htm) by very experienced James Alldridge.
Pages also posted in Library (https://cheeseforum.org/forum/index.php/topic,1242.0.html).
Excellent link on making cheese, John!!! I have been reading very diligently the section on acidity so far and still reading, clinging on every word. James helped me to realize the importance in each and every step in the process and how different variables can make it turn out so very different.
The more I read and study on the subject, the more I realize I don't know. James put it well when he said, "...in traditional cheese-making, quality is inseparable from passion and that attention to detail is vital. There are no "important" parts. From the moment you take control of your milk everything you do, every time you move your hand, has a real effect on everything that comes afterwards".
He also says that in regards to the cheese-making process, "The most common causes of failure are poor temperature control and poor starter management".
Anyone in the beginning process of cheese-making should click on the link you provided on cheese-making and read it very carefully.
Thanks again for some really good reading...
Ronnie
Thanks Ronnie, actually credit for finding that website is due to fellow member "makkonen", no idea how found it. I just wanted to flag the Goat Cheese Recipe for people who just visit this board.
I just try with a simple goat cheese ripen in my wine cellar.
I read as your link ,it's very useful information for me.
such as how to turn over cheese and it's stick with a container.
Thank you. :-*