The information in this document includes:

• The types of natural cultures and when to use them.
• When to add calcium chloride.
• How to adjust ingredients for fresh milk cheeses.
• Tips and tricks for knowing when curds are done cooking.
• The pros and cons of different types of presses.
• How to reuse a salt brine.
• Tips for making your own cheese cave.
• Different aging techniques.
• How to deal with milkstone.

And much, much more!