cheesemaker

If you're a budding cheesemaker and you don't know what you're doing, don't start with unpasteurised (raw) milk.

I had the pleasure of living on a farm, while freelancing, where my girlfriend was a cheesemaker.

Also when making cheese, the naturally occurring bacteria and enzymes in raw milk make quite a large flavor difference (from a cheesemaker's perspective anyways).

Embedding these chips is neither difficult nor expensively high-tech, and verification isn't performed by the cheesemaker: why shouldn't small establishments participate in the program?

Still I’d rank it easier for the home cheesemaker than many hard cheeses that require months of aging at specific humidity and temperature.

Speaking as the son of a small commercial cheesemaker, who started out (~23 years ago) making cheddar that only stayed good for about a week in the fridge.

That's the cheesemaker's matriculation number in the consortium.

Amateur cheesemaker here - coincidentally the research side of commercial cheesemaking is already doing very similar things because separating milk into its constituent components is more profitable than actually making cheese.

You can eat myzithra the day you make feta, myzithra being a whey cheese that is traditionally made with the whey left over from making feta, and typically served at the dinner table of the cheesemaker's family.

Should I ever want to do it again, I'll book myself 3 weeks in France, go milk and make cheese with a small cheesemaker there, and enjoy that all the day-to-day problems are someone else's.

If you compare software to another industry like cheesemaking for example, if you're a cheesemaker and you want to make your own milk, the next step is to buy the whole farm and then you have to figure out what do do with the meat (wastage).

A unit of account is something with a value stable enough that you can measure the value of arbitrary goods with it; like the Bloomberg article says, it's what enables a cheesemaker to put a price tag on cheese without forcing her to become a currency speculator.

My handle is "cheese_goddess" and I'm an amateur cheesemaker, you puerile buffoon.