GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) > INGREDIENTS - Coagulants & Coagulation Aids

Adding rennet for high fat cheese?

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not_ally:
Hello everyone,

I think I have read a couple of times (from excellent sources, maybe Bantams and Mike Char) that high fat cheeses sometimes benefit from adding a little rennet.  Can anyone offer any advice on this issue? 

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