This (below) is a partial copy of the links from his mainpage. I
don't know how relevant or helpful this might be to people who are
already making their own cheese ...
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FANKHAUSER'S CHEESE PAGE
©David B. Fankhauser, Ph.D.,
Professor of Biology and Chemistry University of Cincinnati Clermont
College, Batavia OH 45103
I make my cheese from goat's milk, but store bought can work.
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
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