Waco, Texas — Natt Klingensmith is behind the science of cheesemaking. He has been working for Brazos Valley Cheese for 3 years.
“So we bring in fresh milk in the morning and obviously it’s already chilled. Then heat it to 65 or 70 and then add the culture,” Klingensmith said.
Imported from France, these cultures add good bacteria to the mix. A lot of science and a little luck will help a lot.
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