AGED LACTIC ACID COAGULATED - Normally Whey Removed

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[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

[4] Weak goat cheese curd!

[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

[9] Cows milk version Cabécou

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