>I wouldn't want to make hard cheeses at home, the food poisoning risk is way too high for me. A lot of this "risk" people mention when it comes to traditional

>I wouldn't want to make hard cheeses at home, the food poisoning risk is way too high for me. A lot of this "risk" people mention when it comes to traditional (ancient) food preservation techniques is a purely modern irrational-emotional perception, typically brought on by a once-in-a-while news report of some salmonella outbreak at an industrial-scale food manufacturer. I see this irrational fear in circles related to homebrewing, charcuterie, pickles/sauerkraut, and more. It's unfortunate because this fear often drives people to deviate from traditional methods in ways that cause the final product to lack desirable properties like flavor, longevity, and nutrition, and can drive them to create something actually harmful to their health (like carcinogenic nitrates/nitrites in charcuterie).