Hello! We just started playing with cheesemaking. We bought the book from New England Cheese Making and thier 30 miunte mozzerlla kit and a few cultures. So far no one has died and the cheese (Fromage Blanc and Mozz) has tasted like cheese so I am counting myself lucky!
But I have a couple questions. We are using raw milk. Does that bring extra concerns and if so how do you know if it has been contaiminated. The same goes with hard and ripened cheeses, how do you know if the mold growing on them is the mold you want?
Thanks
But I have a couple questions. We are using raw milk. Does that bring extra concerns and if so how do you know if it has been contaiminated. The same goes with hard and ripened cheeses, how do you know if the mold growing on them is the mold you want?
Thanks