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.
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.
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