Author Topic: Crottin - Ladling Curd vs Cutting  (Read 663 times)

Offline the big cheese

  • Medium Cheese
  • ***
  • Location: London
  • Posts: 84
  • Cheeses: 2
  • hobbyist
    • animator cheesemaker
Crottin - Ladling Curd vs Cutting
« on: May 06, 2010, 04:50:49 AM »
Hi,
I have just been reading a crottin recipe and noticed the curds aren't actually cut, they and thinly spooned into the moulds. I was just wondering what effect this has on the cheese rather than cutting them into cubes? I was told that the smaller the cubes the firmer the cheese will be? Any tips on curd size and techniques for influencing the cheese?
Thanks!