Anyone use one of the modified cheese kits for hard cheeses?

[Tab]

Do you need a whole kit, or just some extra ingredient?

[Lucinda]

1. I still have the book. Which were you thinking of making?

I can look up the ingredients...

[Tab]

2. I have it too

I guess I could look it up, but I seem to recall that for hard cheeses you needed a different set of stuff.

I like anything from gouda (not really hard) to romano... I'm not sure what the difference is, but for things like romano I assume some aging time is involved.

[The empressof all]

3. I'd get the kit Tab

I haven't ventured into this yet but I'm really tempted by it too. I think you need to have a place to age the cheese that is fairly controlled in temp. I think some folks use their wine "cellars" I'm really interested in knowing how this works out for you. Keep us posted if you decide to do it.