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I picked up a book* at the library on cheese making and tried a recipe for Queso Blanco to start. No rennet, just milk, vinegar and salt for my initial attempt. I'm planning to try Mozarella next, probably next week. If I recall, you are vegetarian and there is vegetarian rennet. There's a shop near my former employer that sells cheesemaking supplies. I have a friend who has made some outstanding aged cheeses and I want to try that but figured I should start with something that is ready to eat right away to see if it's something I want to keep doing.

I don't see any reason to make wine when there are so many excellent local wines available. Of course, with our cellar what it is, if I drank a bottle a day it would take about 10 years to run out.

Rose

*Artisan Cheesemaking at Home by Mary Karlin. Good reading, even if you don't want to make cheese yourself.
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