It seems wrong to me that most of what people now call cheese is not at all like what I think of as "real cheese". I have ended up making cheese and it is both fascinating, productive and tasty. While there are many "recipes" for cheeses, they are mainly focused on preparing the cheese for aging. These are often techniques, like washing the curd (gouda) or cheddaring (cheddar).
The aging part takes more work. I converted a 7.5 CU refrigerator using an Inkbird temp controller. That works surprisingly well. Currently I'm attempting to improve the humidity control with a humidity version of the Inkbird.
But highly recommended. I have everything I made (even the failures) with the exception of one of the first attempts.
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