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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: TAMARA on August 06, 2012, 11:11:57 PM
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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