Author Topic: Manufacturing FETA questions ...  (Read 1020 times)

Offline negrini

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Manufacturing FETA questions ...
« on: August 10, 2013, 09:39:59 PM »
we're in the process to define packing FETA cheese. We intend to sell 88oz size for commercial use, and 3.5oz for individual consumers. Should we produce the large size then slice for packing the smaller pack? I understand it's easier to handle the 88oz in the cremeary but would it pose any difficult other than slicing ? like time in brine, etc  ?