I love eating cheese. Until recently I knew almost nothing else about cheese except that it was produced from Milk. I don't know much about different types of cheeses or flavors. I've decided to change that and have embarked on a great journey to learn more about cheese.
I have a friend from college that used to make cheese. I dropped her a message to get some advice on where to start. She recommended I start with Yogurt. I thought that was odd, but I looked around and several people recommend this, so that is where I've started Yogurt.
My preliminary reading and information on cheese and now yogurt have come from the website of David B. Fankhauser, Ph.D., Professor of Biology and Chemistry University of Cincinnati Clermont College. He has a very wide variety of interests, but I've primarily been reading his 'Cheese Page' which could be generalized to Dairy since he also covers yogurt, ice cream, and some other dairy products. I find it extremely fun that this Professor has essential created a class syllabus that anyone can follow to learn the steps to making cheese. The first course is yogurt so that is where I will begin.
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