i spent a lot of time at the store the other day to find a non-anti-bacterial liquid soap since walktheplank is up in arms about that stuff. if i understand the science correctly, the force of the water does more of the work than anything (the soap just lubes up the germs to get them out more efficiently). i learned my rinsing skills were not up to par from that high school science class black light test and have tried to be conscious of it ever since.

considering the bacteria required in cheese making, is the obesessive hand washing due to general food handling cconcerns or that the wrong germs may fuck up the flavor?