I just joined up I’ve been hoping to get involved in cheese making possible as a by product of making Lactose Acid Bacteria Serum. The last batch I made I ended up with about 1250 g of curds and thought what a waste as it was only the whey I needed. Would lo e to make hard Cheeses by especially fancie making original Wensleydale cheese using ewes milk as the Monks did originally. Kindest regards Tony
Tony, welcome to the cheese world. Wensledale, or Yorkshire as I call it, is one of the cheese’s I make. I have had several versions as that is the way it goes for experimentation but always the result was great tasting cheese. I got different variations of dryness and texture but always a great cheese. We have almost no ewe’s milk available here in Michigan but I would like to experiment with that. Please post what your cheese finishes like.