Hello all,
I have a question for the experts.
Time has come for me to try my hand with the famous alpine cheeses (fondue anyone?
).
However, when I constituted my culture stock (I picked whatever struck my fancy at the moment, how stupid of me) I chose Thermo C by Abiasa and not the famous LH100.
Could anyone recommend how I could use that Thermo C in conjunction with other cultures to make an alpine style cheese? (I was leaning toward making beaufort).
Thank you in advance for your kind help.
- Helen