Here’s an excerpt :

What are the trickiest things about making cheese?
The trickiest thing about making cheese is the ‘Game Plan’ .. trying to decide what your goal is and how to get there. I have seen so many cheeses that are in the style of and totally missed the mark. Once you have a clear idea of what it is you are making, the rest is just process and control. When I consult with a new farmstead cheese maker, the first step is always to stress the importance of looking at several options and to choose a couple of cheeses that they will truly be proud and happy to make (because it is too much work otherwise) … Then we set about making that perfect cheese.

What are the most common problems?
The most common problem for cheese makers is not knowing what the acid profile for the cheese should be or not following it. This along with a failure to achieve the targeted moisture content is the biggest reason for cheese to fail in the aging room.

Who is Jim Wallace ? … an interview.

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