In which I walk through the entire process of making a cheese in under 22 minutes. We’ll talk about the main ingredients of cheese and how they work together to turn liquid milk into a solid that you can take to into the next life with you!
Show notes:
At the beginning of the episode I mention CheeseScience.org as a great resource if you get interested in the inner workings of cheese microbiology. For this episode, I recommend opening 10 Steps of Cheesemaking as a useful visual aid as you follow along, and Microbes 101 and Rennet 101 for further reading.
Many home cheesemaking books also provide a basic overview of the cheesemaking process in their first pages. The first chapter of Mastering Artisan Cheesemaking (see the Resources page) is one of the best.
Got questions about anything in this episode? (Probably a lot!) Drop me a line via the Contact page and I’ll be sure to get to it in a future episode.
Sound effects and classical-type music from https://www.zapsplat.com
Into The Curdverse 
Great blog, loved it. Can hardly wait for the next one. Awesome job Lisa
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You have me hooked. Great job, excited to hear more
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Le podcast numéro 2,c’était très bien! Seriously, I’m hooked. One comment about the west European methods for preserving meat and cheese, affinage. It’s not like they had the dry or cold options available. They didn’t choose the temperate, humid approach as a simple matter of taste. I bet it took a fair bit of work to figure out how to preserve things, keep them from getting toxic or otherwise inedible. Over time, they could get fussy and selective, like we are now :-)))
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