Originally Posted by Fish
The thing to keep in mind with the recipes is that the difference between 1 cheese and another may just be the weight you put it under or how high the heat is but its very subtle.
Well that's all the 'good stuff' I really want to know, curd cooking times and the effect (I know in general, but want more detail), aging times, affect of humidity, affect of curd cut, rest times, pH effects...etc. In other words, I want to understand the technique so I can head off on my own
. Recipes are good, but can only take you so far.