So far this is what i think it's the procedure, would love people to correct me or give some tips on how to improve since i dont want to mess all up and waste almost 400l of milk and even vinegar:
1) Fill all 20 Curding Tubs with Rennet (i can max the rennet quantity a curding tub can hold without a problem right? he can stay in the tub after?) and 2 buckets of milk. It will produce every 40 minutes a Curd, therefore after 800 minutes (13h20m RLTime) we have 20 Curds.
2) With 400 Curds total i can fill 100 Trays and put it on 34 Racks on a Cellar. After 50h (RLTime) it changes to Cellar Cheddar.
3) Move the trays to a Cabin (outside is filled with Camembert for AGI) and wait 32h (RLTime) for it to turn into Brodgar Blue Cheese.
4) Move them to a Mine and wait 72h (RLTime) for it to turn into Jorbonzola.
5) Finally move it to a cellar once again and wait ~50h (RLTime) for it to turn into MBC.
6) IMPORTANT: Remove it as soon as it gets to MBC otherwise after 48h (RLTime) it will change into Generic Gouda.
So guys, it's the cycle correct? i followed the wiki to get timings and informations and i'm just confirming it
