RENNET COAGULATED - Hard Cooked (Swiss)

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[1] Pressed High Temperature/Cooked "Swiss" Type Cheeses

[2] Beaufort recipe

[3] Gruyere"flaky" texture

[4] Cut into my Emmental today for New Years

[5] Appenzeller Style

[6] Asiago - and brine

[7] Vacherin Fribourgeoise

[8] Making a New Alpine Cheese

[9] Making a Nice 4 pound Emmental

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