well it has been talked about before. U have to be very carefull as to what touches what. My swiss is now got the brie/blue culture because I let it stay on the press bord that I normaly bleach but apparently not enough so the opening I left for it contracted some of the culture and its now going to be interesting what it turns into (havent posted pics yet).
Neil, I have to admit that I have spent a lot of time visiting your Cheese Hole, and learning a lot. Thanks so much. I will be trying some of your techniques.
