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Hi Folks,

I believe some of you are growing cardoon and thought I would pass this article from "Culture" the cheese magazine on to you all.

http://culturecheesemag.com/cheese-iq/style-highlight-thistle-renne...

Here is an article on making the rennet and instructions on using.  Note the reference to use only sheep or goat milk.

http://www.culturesforhealth.com/make-thistle-rennet-cheesemaking/

Other references seem to indicate any purple headed thistle will work - I'm curious as to whether our artichokes would work :-)

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