It’s not mold, it’s calcium lactate (2018)

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.

> 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"

Not sure at all what you’re referring to. Surely it’s not “american cheese”, which has been the punchline of obvious cheese jokes for decades. Or the powder in mac & cheese boxes, which is its own thing.

From where I stand, I see grocery stores in the USA stocking large varieties of cheddars, fontina, gouda… all “real cheese.”