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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Brine Ripened (Aegean Sea) => Topic started by: jwwbrennan on August 13, 2012, 11:51:44 PM
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I made a tasty feta, no problems but it has a very slight red tint. We took it outside to confirm... it's faint but there. It was made with farm fresh goat's milk. I am curious (not worried) what might have caused it. I would appreciate any help.
Thanks
Jim Brennan