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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Pasta Filata (Pulled Curd)
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Caciocavallo
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Topic: Caciocavallo (Read 995 times)
Threemillswhey
Medium Cheese
Location: Vancouver,Canada
Posts: 39
Cheeses: 13
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Caciocavallo
«
on:
June 02, 2015, 04:49:09 PM »
Second time making a pasta filata cheese with success overall great flavour and texture.
«
Last Edit: June 02, 2015, 04:54:42 PM by Threemillslane
»
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www.threemillswhey.com
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jmason
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Re: Caciocavallo
«
Reply #1 on:
June 02, 2015, 08:04:07 PM »
Very nice 3!
I want to do an aged pasta filata as soon as I get bigger aging space. Have a cheese.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Caciocavallo