I love your book. Unfortunately, I am  more of a visual type person. I like to watch and do the process as
I watch the YouTube tutorials for the first few times. I see  your last video was about 5 months ago, really hoping that you're going to come back to the channel. And continue teaching and helping us newbies

Just bought your book! Can't wait to continue my cheese journey 😊

Love your book! Easy read and such a pleasure to learn from.

I don’t really like the Dutch Press, so I built my own spring type press.

Where can you get the themometer from? One in celcius?

I love your book! It is very thorough and builds confidence!

I a newly  subscribed to your channel from watching you with Carolyn 😊❤
I have been dabbling with cheese making from raw milk for about four years.  I buy two gallons a week from my trusted neighbor. Sometimes I get more milk from my sons cows when they are in milk 😊
Thanks for teaching how to make clabber for cheese making.

Liked your style an presentation. Will visit your channel again. Would like to have a look at your book.

I just made cheese for the first time I'm in the middle of my second cheese making a gouda. I'm on the other side of Canada from you. Excellent channel. glad the algorithm  Pop your channel up. First off I got the wrong thermometer should have got the clip on. And I use my pot of brine on a board on my cheese molds and it tipped over and spilled.  Next time I'm going to borrow my neighbour's weights. ❤

I have a Dutch press, but I love the idea of a bucket press when you need to keep your cheese a bit warmer as it is pressing.
I misplaced or lost my molds when we moved recently. Do you have a US source for inexpensive molds?
Your book is magnificent!

Very informative.I’ve never tried cheese making; a friend sent me this video,which is an invaluable resource

I love, love the dutch press.  Stacking cast iron for pressing was a nightmare.    😂 I have a pan ( 7 gal ). The large mold fits perfectly.  I make cheese with goats milk.  Having so much fun with this new hobby

I wanted to buy your book, but the bookstore here said they couldn’t supply it. Could you make it available for sale as a PDF or e-book instead?

I have a dry curing cabinet for curing sausages, would this work for my cheese cave? It has humidity control and temperature control.

Hello, we are Nico and Pauline. I have a quick question. You make so many cheeses. Why don't you use micro-perforated cheese molds? Kind regards, The Dutch bon vivants in Hungary❤

I love your videos but I am curious. You make cheese using clabber as your starter culture, but you don't suggest that cheese makers should consider using a pH meter. I don't have access to raw milk but I use kefir as my culture, and simply following the suggested times in recipes does not take into account the size and viability of the various bacterial (and other) cultures in clabber or kefir. Without a pH meter, it's easy for me to overshoot the optimal range of acid levels for the rennet to work effectively, and it's very easy for me to make the curds so acidic that my cheese is going to be crumbly rather than elastic, or perhaps too elastic when I was looking for a more acidic crumbly cheese. And the issue is not to simply use only the freeze dried cultures made by labs: at different seasons, the milk is likely to be more or less acidic, AND if the cheese-maker overshoots the intended temperatures, before adding rennet, during stirring to expel whey to name two critical times, the cheese is likely to possess more acidity than the intended cheese was supposed to have and so flavor and texture are not going to be appropriate for the planned cheese. pH meters are a pain, but I am not sure that home cheese makers can consistently make the cheeses they intend to make.