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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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Mozz artistry
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Topic: Mozz artistry (Read 1006 times)
Boofer
Old Cheese
Location: Lakewood, Washington
Posts: 5,015
Cheeses: 344
Contemplating cheese
Mozz artistry
«
on:
October 27, 2010, 08:56:34 PM »
It's a real delight to watch cheese craftsmen doing what they know. This company not only shows how mozzarella is made, but then they finish up getting the ricotta from the whey:
mozzarella
-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.
mtncheesemaker
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Re: Mozz artistry
«
Reply #1 on:
October 27, 2010, 10:37:27 PM »
Wow. I need to rethink my mozz stretching!
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tnsven
Guest
Re: Mozz artistry
«
Reply #2 on:
October 28, 2010, 12:33:39 AM »
I wonder how much time they spend stretching the cheese.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Pasta Filata (Pulled Curd)
»
Mozz artistry