Author Topic: Crottin - Ladling Curd vs Cutting  (Read 1013 times)

Offline the big cheese

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Crottin - Ladling Curd vs Cutting
« on: May 06, 2010, 04:50:49 AM »
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?