Although the problems I am facing due to the lack of acidifying after the 01 hour ripening, I made the firsts Petit Basque according the instructions of Pav.
I am anxious to clean and open it to taste.
I would like to thank the experts of the forum by the great information they gave to us.
All these information permit the growing of our acknowledgement in cheesemaking.
I would appreciate to hear the comments about the appearance of the cheeses I made.
Wallace
