OK so this is a wine forum but a few of you have been talking about cheese
making, and that sounds like a good idea to me. I checked out the New
england Cheese Making company, who seem to pretty knowledgable etc.
About the only part of the process that bothers me is trying to keep a
constant temperature and humidity for along period of time. (like 65
degrees and 60% humidity for three months.
Anybody tried to do that in a hot climate?
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