Author Topic: What does late blowing look like? (Read 4505 times)

Kern · « **Reply #15 on:** February 20, 2015, 01:23:54 AM »

I just ordered some from this website. Talked with them on the telephone yesterday. They were very helpful. Don't know if they ship to Canada but you could drop a dime and see:

http://morewinemaking.com/view_product/15499//Lysozyme_-_150g#

Mermaid · « **Reply #16 on:** February 20, 2015, 01:48:25 AM »

@Al it's an appenzeller recipe. I make the big wheels and usually wih the extra little but of curds I am able to make a small wheel.

Mermaid · « **Reply #17 on:** February 20, 2015, 01:50:05 AM »

Also very cool to see people from Washington state , as I am a Washingtonian living in Massachusetts .

Danbo · « **Reply #18 on:** February 20, 2015, 06:07:51 AM »

Remember that Lysozyme has to be listed as an ingredient if selling the cheese. It's not a must to use Lysozyme in long-aged cheeses - I use it because the milk that I use is from sillage fed cows and I had prior late blowing issues.

Al Lewis · « **Reply #19 on:** February 20, 2015, 05:41:44 PM »

Quote from: Mermaid on February 20, 2015, 01:50:05 AM

Also very cool to see people from Washington state , as I am a Washingtonian living in Massachusetts .

Well bless your little heart!! Update, it's still raging here!! LOL BTW I'm from Maryland. LOL

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Author Topic: What does late blowing look like? (Read 4505 times)

Kern

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Mermaid

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Mermaid

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Danbo

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Al Lewis

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