Hi All
We have a new Brazillian employee who is very keen for us to make a Brazilian cheese I understand is called Queijo Minas - 'Miners Cheese'.
I am looking for a recipe - I think it is a thermo, rennet coagulated cheese which has the salt added into the milk. Its formed into 3kg-ish wheels that are then sliced and eater fresh with fruit or other things. I would like to know the starters, renneting pH and 24hr terminal pH.
Does anyone have this info? Thanks in advance.
Paul.
