Cheesemaking, and working with dairy cultures in general, is both a science and an art. Just as there is no one "right" or "best" recipe for many things in life, you will find many opinions and positions regarding what is the best way to make any given type of cheese or dairy product. We offer you below recipes that represent good starting points, highlighting the basics of any given process. We encourage you to explore the artistry of the world of cheese cultures, incorporating other recipes or input you may find along the way.
