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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Red Mountain on June 14, 2013, 02:56:57 AM

Title: Los Beyos recipe?
Post by: Red Mountain on June 14, 2013, 02:56:57 AM
Hi all--
Does anyone have a recipe for Los Beyos cheese from Asturias--or any thoughts on how to get that wonderful, splintery texture it has?  The last time I had any was three years ago, and from what I remember, I'm guessing that it's a washed-curd cheese, but that's most emphatically only a guess.  Would using a lesser amount of culture and lengthening the milk's ripening time help create that texture?  Any suggestions welcome--thanks!