Bazsites.com Cheese Making

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Cheese making - The usenet posting from 1993 on making cheese. Still around and still helpful.
FoodHowTo: Cheese Making - The cheese making process and recipes for Queso Blanco and Mascarpone cheese.
Making Parmigiano - From the Fanticini cheese factory, a look at how they make their cheese.
GourmetSleuth - Guide to cheese making recipes and resources for the home cheese maker. Large link section.
Cheese Supply, Inc. - Offers a variety of cheeses, cheese making supplies, kits, and cheese related items.
Real California Cheese - The official site for California cheese includes cheesemaker listings and a virtual cheese-making tour.
Kefir Cheese - Fresh cheese making recipes using kefir.
Fias Co Farm - Simple and inexpensive methods for making quality dairy products for home use.
The Red Hill Cheese - Handcrafted and distinctive farmhouse cheeses to complement Mornington Peninsula wines. Products, contact, cheese making workshops and order form.
Lightwood Cheese - Traditional farmhouse cheese-makers. Site includes details of the cheese-making process, online ordering facilities, and contact information.

Saga cheese - Saga is a light blue cheese, very similar to Brie with an edible, white mold rind. It is a cow's milk cheese invented in Denmark by the cheese-making Tholstrup family but is now also made in the US.
Chaumes cheese - Chaumes cheese () is a cow's milk cheese from Périgord (South West of France), made by traditional cheese-making processes. Translated literally, "chaumes" is French for stubble.
Maytag Blue cheese - Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). In 1941, Iowa State University developed a new process for making blue cheese from pasteurized milk (instead of traditional sheep's milk).
Shropshire Blue cheese - Shropshire Blue cheese originated in Scotland in the 1970s by Andy Williamson who was trained in the making of Stilton. It is a blue cheese made from pasteurized cows' milk and uses vegetable rennet.
Paški sir - Paški sir (English translation, cheese from the Island of Pag) is a hard, distinctively flavoured sheep's milk cheese from the Croatian island of Pag. The unique flavour is derived by rubbing the cheese with olive oil and ash before leaving it to mature; in addition, the sheep eat a diet that includes many wild herbs like sage, which some claim is essential to making the ...