In celebration of getting caught up reading forum posts (woo hoo) I thought I would go exploring. From the time I joined the forum two years ago I would always click on the forum link on cheeseforum.org but never really spent any time perusing the main site. My bad because after spending just a few minutes on the Wiki links (https://cheeseforum.org/articles/wiki/) I see how much really, REALLY good information is there, especially for those that don't have a library of cheese making books. Just in case there are any others out there who like me had his/her "head in the sand" I suggest you check it out.
My first Wiki-generated question: If I want to use whey as a starter (https://cheeseforum.org/articles/wiki-whey/) can I freeze some cubes of whey and use them like a mother culture?
Oh yeah! I remember seeing the WIKI page before I ever joined but haven't been back since. Thanks for the heads up. :D
I'm curious as to where those recipes come from. There are no names against them. I've made the cambozola recipe, but from what others are saying it is not a true representation of the cheese.
Shane