In article >,
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.

Yah. But you want to live don't you?
Making cheese is not that much work. Less than making a loaf of bread in
fact. The cheese makes itself You just have to provide the conditions.
<g>

>
> 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 know better than that.
--
Peace! Om

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