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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: jerryg on June 27, 2014, 02:12:17 PM
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Looking at recipes for lactic coagulated chevre I see a wide range of initial milk temps, from 68 to 86F.
Any advise on why the wide range & the effect of higher/lower temperature?