CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Using "PLA" Ripening Cullture for the first time.
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Using "PLA" Ripening Cullture for the first time. (Read 740 times)
Mandalay
Guest
Using "PLA" Ripening Cullture for the first time.
«
on:
January 13, 2018, 03:09:34 PM »
I am wanting to use the PLA ripener and am new to it's use. Is this usually added prior to rennet always or is it sprayed on the exterior of the cheese.
Which Cheeses would it be most widely used on? Ones such as Tomme's?
Logged
AnnDee
Guest
Re: Using "PLA" Ripening Cullture for the first time.
«
Reply #1 on:
January 13, 2018, 04:24:09 PM »
It can be sprayed or added to washing brine. PLA is used for cheese that needs blinens, geo and yeast action like Reblochon, Morbier, Limburger...
I use it for my Reblochon, Morbier and St Paulin on regular basis, I love this culture!
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Using "PLA" Ripening Cullture for the first time.