Upturned moulds being sprayed with hypo in the curd table; Stu advancing with well earned cups of coffee for a break outside A lot of Cheese We have made cheese 33 times in the last 2 months, which is a lot of cheese making for a small cheese maker like us. Not only does this put pressure on our cold room space, which we have massively outgrown and has become a big problem, but it increases the risk of microbiological and even phage contamination. Microbiological Contaminatio