Bread-Bakers v100.n011.7

I have made cheese for most of my life - growing up on a farm, one learns 
these things.  I get pasturized (not homogenized) milk from a local 
dairyman.  I make cottage cheese, cream cheese, soft cured cheeses with 
flavors and have made cheddar-type and Caerphilly-type cheeses (hard 
cheeses). I have a cheese press which will make an 8 pound wheel 
(approx).   Stella cheese company sells innoculants but it has been quite a 
few years since I have bought them.  Once you have a "starter" you can keep 
it going.   I also make clotted cream - what the English refer to as double 
Devon cream.   I have not had much success making Swiss-type cheeses 
-  rubbery, I could make tires of the product.
Cheesemaking is fun and interesting but you do have to have room 
enough.  You also have to have refrigerator room.  I have an extra fridge - 
and I live alone.

For simple cream cheese,  and other home made cheeses, there is a great 
book by Barry Bluestein & Kevin Morrissey,  "Home Made in the Kitchen" they 
write for people who want to try something new but do not want to go into 
great detail for a tryout.

--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net    So. Calif. USA   "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/