“I’ve been making cheese with cow milk for years here in my small farmhouse in the Yorkshire Dales. Recently, I’ve obtained a few goats and I am curious
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“I’ve been making cheese with cow milk for years here in my small farmhouse in the Yorkshire Dales. Recently, I’ve obtained a few goats and I am curious
“I’m considering starting a small cheese-making business on my farm and I’ve heard a lot of people raving about sheep milk cheese. How different is it to make
“I recently got into cheese making and I’m really excited to start trying my hand at it. I live in a city where getting raw milk is a
“As a new cheese maker, I’ve noticed that the quality of the milk I use seems to change with the seasons, and it’s got me a bit puzzled
“I’m just starting out with cheese making and I’m curious about the different types of milk that can be used. I live in rural New South Wales, Australia,
“Hi, I’m starting my own small cheese-making business and I’m at the point where I need to decide on the type of milk to use. I’ve read a
“I’m trying to make cheese at home, but the results are somewhat inconsistent. I suspect the variability in the milk I use could be the reason. Specifically, I’m
“I’ve recently started a small cheese-making business in Leicestershire, UK, and I’ve heard a lot about the different results you can get from using raw milk versus pasteurized
“Hey there! I’ve been trying my hand at cheese making here at my small farm in Vermont, USA. However, I’m running into some issues with the final texture
“Hey, I’ve recently taken a keen interest in cheese making. However, I only have access to homogenized milk where I live. Can you explain what homogenized milk is,
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