DUCCCC
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- Oct 12, 2007
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My Basic Hard Cheese Kit from New England Cheesemaking Supply arrived last night. I was looking at all the different types of cheese I can make, and I can't make up my mind. I also got a pound of the wax.
Anyone want to tell me where I might want to begin? Would a Monterey Jack be too difficult a choice for a first cheese? Anything not included in the kit that I should have on hand before I give this a shot this weekend? I'm thinking I need to get some powdered milk just in case my only "fresh" milk choices are ultra past. stuff, and I hope the Morton's Kosher salt I have in the pantry is good for cheese, but I could pick up some other non-iodized salt if it'd be a better choice.
Anyone want to tell me where I might want to begin? Would a Monterey Jack be too difficult a choice for a first cheese? Anything not included in the kit that I should have on hand before I give this a shot this weekend? I'm thinking I need to get some powdered milk just in case my only "fresh" milk choices are ultra past. stuff, and I hope the Morton's Kosher salt I have in the pantry is good for cheese, but I could pick up some other non-iodized salt if it'd be a better choice.