Just started in cheesemaking and am very interested in the original ways of doing things before we had the convenience of buying packets of culture or rennet. I'm sure I could take some inspiration from the French who are sticklers for these things. Anyway, looking forward to learning more and creating some great cheeses
Hi welcome to the forum!
In my country, we use papaya sap to make local cheese and since we use raw milk we don't need additional culture.
Welcome! I think you will find the forum and it's inhabitants to be an indispensable resource in your cheesy quests.
Welcome to the forum. My wife is from London. If you want to know how to make cheese without all of the nice tecky stuff have a read of David Ashers "The Art of Natural Cheesemaking".
Welcome! :)