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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: mcfly on May 06, 2010, 09:50:49 AM

Title: Crottin - Ladling Curd vs Cutting
Post by: mcfly on May 06, 2010, 09:50:49 AM

Hi,
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?
Thanks!