This is a study group for people in Tokyo Hackerspace that are interested in studying the art of cheesemaking at home. We'll be using store-bought milk and making cheese out of it using various techniques. We'll be doing both soft cheeses like cream cheese, feta, neufchatel, and mascarpone. We'll also be doing hard and semi-hard cheese like farmhouse cheddar, brie, camembert, and hopefully parmigiano (needs to be aged from 1-3 years so it's a bit questionable).