“Cheese is a job for the patient,” says cheesemaker Philip Wilton, while his partner Keith Sides nods in agreement. “It takes time for a natural cheese to develop a flavour and that can’t be rushed.”
“…Cheese is the last alchemy because you take a basic food stuff like cow’s milk and with the addition of rennet, cultures, time, and skill you can create thousands of different types of cheese,” says Wilton. ‘That is real magic. If you think about it, it really should not be possible.”
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