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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Soft
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torta cañarejal and kin
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Topic: torta cañarejal and kin (Read 1834 times)
Dibbs
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torta cañarejal and kin
«
on:
June 05, 2013, 01:46:31 PM »
Does anyone have a recipe for something like this?
http://aforkfulofspaghetti.blogspot.co.uk/2010/04/ewe-must-try-this-runny-cheese-fun-with.html
or this
http://www.brindisa.com/store/cheese/all-cheese/torta-de-barros-sheeps-milk-torta-1kg/
They are cheeses that you cut the top off and use as a dip. Kind of like an overripe Cam but bigger and thicker with a more robust rind. If I just did a bigger Cam I think it would fall apart by the time it got this ripe.
If nobody has a recipe perhaps some suggestions on getting a stronger rind on a Cam type cheese would be helpful.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Soft
»
torta cañarejal and kin