Take a deep breath! We know how it is… That’s why we have a technical advisor on our staff to answer all your questions – just send them to info@cheesemaking.com and we’ll get right back to you. Feel better? Of course, sometimes you don’t even know you have a question until you check out issues like the ones below: While in the Molds Sticking to
Questions and Answers About Making Yogurt
Jim Wallace We are determined to help you! One of the differences between our business and others is Ricki’s dedication to her customers. She employs a full-time technical advisor (Jim Wallace) to answer your questions about making cheese. She also publishes a monthly Moosletter with recipes, etc., as well as this blog with articles about every aspect of cheese making. This is the third in
Questions and Answers About Cultures
Getting your cheese off to a good and consistent start This is the second in a series of sample questions that folks have written to our technical adviser, Jim Wallace. He can always be reached at info@cheesemaking.com to help you with any aspect of making cheese. Our extensive HELP section is also available with many questions and answers. General Culture Questions Q. I picked up
Questions About Milk
You can’t make cheese without milk! We have a HELP section on our website with many questions answered about all phases of cheesemaking. In that section, I used some of the actual questions sent in to our technical advisor- Jim Wallace, (right) to compile a summary of the most frequently asked questions. Recently, I was looking at the database which consists of