Intuitive Cheesemaking and Having Faith in Fermentation – Discussing Natural Cheesemaking with David Asher
There’s a belief out there that natural cheesemaking practices are inconsistent and unreliable. I don’t believe that. The cultures can be kept and fed for so long and maintain quality, as long as you have quality fresh milk. I’ve been practicing my way with very consistent results. We accepted sourdough as consistent, why can’t we accept the same also for natural cheesemaking?