Share a little about the ingredients and techniques used to create this dish/item. I used this class in conjunction with a cheese making kit I purchased from New England Cheesemaking Supply. I used skim milk with a pint of heavy cream plus the calcium chloride, culture and rennet. I also added horseradish. What are you most proud of? I actually did it. What advice would you give someone starting this project? Be careful with the cheese waxing portion. I dropped the cheese into the wax and what a mess!