I will most likely have access to cows since I live in dairy country, so I will most likely not have to worry about pasteurization.
I know I should probably start with easy cheeses first, and work my way up. I really want to make my own brie, though. It's my favorite.
So cheese makers, what advice can you give me on the following:
Bare Essential Equipment
Safety - not getting sick, and knowing if i screw up
Tips that could be really helpful
Thanks in advance, I want to try soon, and if I'm successful (or not) I'll let you know