Originally Posted by Pumbaa
I disagree with your thought process. I look at it more like buying my yeast instead of harvesting and farming it but to each his own . . . this may help ya some
FAQ-Cheesemaking and Ripening
Thanks for the info, that was helpful. I do like you're comparison to buying yeast as well... if I look at it that way, it makes more sense to me.
Do you (or anyone) happen to know, though, do all professional cheese-makers, especially the small and local variety start out purchasing cultures such as the ones for sale online? (I would assume the larger and corporate cheese-makers have expensive labs where they can cultivate and modify their own culture strains)