Sarkozy and Soros send negotiator to visit White Dragon Society but talks inconclusive: "Here is “how to make cheese” information. Besides cheese, I used to make yogurt also. It has to do with learning how to work with live culture, but cheese making is more complex and time consuming. Many people seem to prefer sharp (aged longer) cheeses. There was a Japanese woman who was making cheese Santa Rosa, CA which is very close to Napa, the well-known area for their wine production. She was supplying upscale restaurants with her homemade cheeses, and the same thing could have been done with all the four star restaurants in DC and New York City from where you are. This could still be done when this country is reclaimed from the criminals. Gerald Celente was saying that people who can produce anything high quality is going to survive in these uncertain times. I also learned that milk producers are excessively extracting milk from cows, and this is not good for the health of the cows and the quality of the milk. When I remember more, I will post again.
http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm"
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