People often ask me, how do you make cheese? To my mind, cheese making is about timing, temperature and acidity.  It is also 75% hygiene and 25% routine i.e. you follow the same make sheet so that the cheese does not vary much, save for changes in ambient temperature and milk season when you need to make tweaks.  There is a mixture of skill, science and intuition involved in cheese making. First, you need a good supply of milk.  We make goat, cow and sheep’s cheese.  You can