Originally Posted by zac
I used star-san... I sprayed my whole kitchen down... of course, with my mozz, it went from a gallon of mile to our bellies in less than 4 hours, so I dont think sainitation was at the top of the worries...
And....for any cheese aged 60 days, you don't even need to used pasteurized milk. But I still sanitize all my cheesemaking stuff, just like for beer. If you're eating the cheese in 45 minutes, though, I guess sanitizing is overkill!
My next project will be goat cheese Havarti, I think. I like to mix up soft cheeses with hard cheeses- as to keep that pipeline going!