First of all, excuse me if my english is not correct.
I'm pleased to share with all of you my succesful lactic coagulation cheeses. I use always pasteurized goat's milk and I'm quite happy with the results. I show you two different types of cheeses but following the same recipe (a standard one), the only difference is that one of these are made only with Geotrichum and the other ones with a mixture of Penicillium c. and Geotrichum. I like the taste of both, but I have some problems with the growth of penicillium, too fast and a very fast and (maybe) excessive proteolitic activity. I don't know why? Any idea?
I use Sacco cultures.
Hope you like my pictures. Opinions are welcome, thanks.
Best wishes from Catalonia