I have been making cheese for a couple years now, and even though I love this blog, making cheese is *infuriating*. Half the mozzarella I've made never set correctly, even though it was the same brand; at least 75% of the cheese I have made just isn't any good; and drying/aging is the hardest part.
The mechanical part of separating curds from whey, inoculating them, pressing, etc. turn out to be the easiest parts. Controlling the temp and humidity while drying and aging is the most elusive part. Controlling the drying process and preventing mold, for a home cheese maker is just hard.
I've been to places that offer beer-brew stations, but I never thought that necessary since aging homebrew isn't that difficult--but I wonder if a communal cave for cheese 'home brewers' might be a good thing. Thoughts?
Cheese A Day by Jeremy Pickett is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.
Based on a work at cheeseaday.blogspot.com.