Author Topic: Brie, Buffalo Milk - Advice?  (Read 800 times)

Offline TAMARA

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Brie, Buffalo Milk - Advice?
« on: August 06, 2012, 06:11:57 PM »
Hello fellow cheese heads,

I am about to get my hands on 60lt of pasteurised spring Buffalo milk and I intend to make buffalo brie and a fresh lactic cheese.

Does anyone have any advice on different temps or handling of this milk in making brie or can i just follow my own guidlines for cows milk brie?

Any advice or suggestions on how to get the best out of the milk would be greatly appreciated.

Thanks, TAMARA