On Jun 27, 10:48*pm, Mark Thorson > wrote:
> Omelet wrote:
>
> > Rather than making it from a processed (cream) cheese, why don't you
> > make some raw cheese using milk and rennet first, then inoculate it? *I
>
> Because that's a lot more work.
>
> If I can roll around a block of cream cheese
> in cheese rind shavings and get a good result,
> is that not a stupendous breakthrough? *Wouldn't
> that be like making a fine wine out of Welch's
> grape juice? *An unlikely approach, but maybe
> it would work.

==
You are doomed to fail. It took thousands of years for the cheese
makers of Europe to make cheese making an art in itself...what makes
you so sure that a cheap, quick process will yield satisfactory
results? Keep track of your progress and report back and include the
stomach pumping experience and the pain and cramps involved.
==