This section is about how I enjoy cheese making, and how it is an exercise of test and patience. I will mostly focus on fresh cheeses as I do not have a cheese aging chamber.
Each cheese will have at least two posts, but more likely to have a third one as well. The expected two posts are the execution of the recipe and then the analysis of the result. The potential third post can be around sourcing difficult ingredients.
For information on what to expect on the analysis posts, go to the Cheese Analysis standards page.