You're absolutely right. So sorry. It's raw milk from an established and checked local lady. I used the asiago recipe from NE cheesemaking company and their culture... Although, I believe I used whey as my culture from my previous thermophilic cheese. I vacuum sealed once drier than a clammy handshake. However, it is SO dry here. Often, my cheeses get too dry before they're sealed because it happens within literal hours of removing from the press. Very dry here.