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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: seemunkee on May 30, 2013, 01:58:15 AM
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This last weekend I made a stracchino for the first time. I used the recipe from Artisan Cheese Making At Home. Flavor after a day is similar to a mild muenster. Not quite as spreadable as I thought it would be, I think the next time I would cut down on the rennet. I used some on a pizza last night. And I know it is supposed to be square, but I don't have a square mold.
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Did it melt? Never made Stracchino (http://www.sfgate.com/food/article/Stracchino-a-worthy-substitute-for-mozzarella-2365931.php).
-Boofer-
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Yes it did. I put both mozzarella and stracchino on it.
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I have seen it at our local Health Food store and I have looked up the recipe but never made it. I took a photo of it so I could remember how it was spelt.