Thank you for this wonderful conversation!
In regards to making cheese, we have been wanting to learn more about how to make different hard cheeses without purchasing cultures. We have learned to make a couple varieties, but it sounds like Erica may know more about this, and how to vary amounts of rennet, and timings of the stages, etc. Might there be a book or some references that Erica could recommend about the science of cheese making, without depending on purchasing cultures? Thank you! 