To help you, here are some sites where you can find additional information or supplies for making cheese:
New England Cheesemaking Supply Company. Great recipes and affordable supplies. They also offer a technical team where you can pose questions and get responses within 48 hours. www.cheesemaking.com
Dry Herbs. For seasoning your cheese, I opt to use dry herbs/seasoning. Some of the best results are from using dip mixes that are salt-free. I highly recommend trying Sherry's Gourmet Dip Mix line. Each package is the proper amount for herbing the cheese you get from one gallon of milk. www.sherrysdips.com
Silo. For Beaufort, Bluffton, and Hilton Head SC cheesemakers, this is an online Farmer's Market that carries great pasteurized milk for making cheese. The milk is from Southern Swiss Dairy and is pasteurized at the minimum required temperatures. Their milk usually retails for $5-$6 per gallon. I use this milk for all my cheese making. However, I've had difficulty recently when using it to make mozzarella. For all other cheeses, it is still working well.
Hickory Hill Milk. Makes a great nonhomogenized pasteurized milk. Get it at Cahill's Market in Bluffton - great for all cheeses, including Mozzarella.
Raw Milk Website. This website promotes raw milk and provides good information for you. There is also a locator that will allow you to find the closest supplier of raw milk in your area. Raw milk can range from $11-$15 per gallon. Go to www.realmilk.com
