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I want to make a manchego this weekend. I don't have access to sheep or goat milk (yet), so I'll add some lipase to the cow's milk. The recipe says you can make fresco, up to 5 days; curado, aged 3 to 12 weeks; viejo 3 to 12 months. Do you think I could cut my cheese after it's pressed...

I started a swiss cheese on saturday, using whole milk. The dairy delivers to the house. The milk is homogenized, but I haven't had to use CaCl with it, possibly because it's so fresh? the first steps went well, the curd cooked nicely and pressed well, although I'm already wishing for a...

I've been toying with cheeses for a few months-I've made a few batches of mozarella, which turn out more like string cheese, several of feta, a farmhouse cheddar and a lot of fromage blanc. I currently have a parmesan aging in a used wine fridge. It has four more months to go. I have a...