“I started making cheese several years ago. I began with the soft fresh cheeses like cream cheese, queso blanco, and mozzarella, but after a while I wanted more.
I began to research the hard cheeses like Cheddar, Gouda, Jack, and Swiss.
The main differences between the soft and hard cheeses is that hard cheese require a cheese press and cultures.
Cheese making is a commitment and requires a lot of patience. It’s also an investment that requires several specialty items not available at your local store. Be prepared if you want to attempt it. If you try to take shortcuts you could end up with an inferior product.
It’s also very fun and rewarding, especially with the high cost of specialty cheeses…”
