I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England. In the United States I like the clothbound cheddar made by Jasper Hill ...
I have read recently that you can instead of using cultured developed in a lab you can get cultured buttermilk and use the cultures in that for your cheese making. I'm just wondering how effective ...
I'm wondering if anyone can explain to me the need of calcium chloride when making cheese from milk that is homogenized / UHT. If someone could explain the culinary science to me I would greatly ...