Hello all,
I normally use raw milk from my neighbour's small farm, pasture fed British Friesens, although currently they are mostly eating haylage. I'm curious to do a direct comparison where I do a make as normal, then pasteurize some of the same batch and do the same make. Does anyone have any tips or suggestions of what cheese might show up some differences? I'm tempted to go for a simple recipe to give the best chance of me being consistent. So far I've had good success with Cheddar, Cheshire, various blues and, recently, Tommes. I have a Milky FJ30 which I use for cheese makes, but it's primarily designed for pasteurizing milk.