AGED LACTIC ACID COAGULATED - Normally Whey Removed
Topics
[1] Need to turn the cheese, but can't. Will turning the temp down to 4C help?
[2] Pouligny-like cheese too hard
[3] Imperfections in Geo rind on aged chèvre
[5] advice on Blauer Hirni: a rare lactic, blue-ripened cheese
[6] Brie de Melun: Youtube video technique
[7] Taking the temperature of the milk and then curds
[8] Baked Cabecou
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