Hello fellow cheese heads,
I am about to get my hands on 60lt of pasteurised spring Buffalo milk and I intend to make buffalo brie and a fresh lactic cheese.
Does anyone have any advice on different temps or handling of this milk in making brie or can i just follow my own guidlines for cows milk brie?
Any advice or suggestions on how to get the best out of the milk would be greatly appreciated.
Thanks, TAMARA
