AGED LACTIC ACID COAGULATED - Normally Whey Removed

Need to turn the cheese, but can't. Will turning the temp down to 4C help?

Started by Kiwipete

Replies: 0
Views: 21,405

February 05, 2022, 09:30:52 PM
by Kiwipete

Pouligny-like cheese too hard

Started by quantumcheese

Replies: 0
Views: 4,937

November 10, 2021, 07:42:16 AM
by quantumcheese

Repress New Blue Cheese?

Started by SarahV63

Replies: 3
Views: 4,517

April 21, 2012, 05:07:45 PM
by H-K-J

Robiola

Started by Andrew Marshallsay

Replies: 7
Views: 7,293

January 26, 2018, 08:51:26 AM
by Andrew Marshallsay

Rocamadour / Cabecou Cheese Making Recipe

Started by pinkcell

Pages1 2

Replies: 20
Views: 43,219

May 14, 2011, 12:09:30 PM
by RobJP

Semi-Lactic Bloomy Rind Goat

Started by LantGladstone

Replies: 6
Views: 5,015

March 19, 2017, 10:35:21 PM
by LantGladstone

Slip-coat cheese - a historical recipe

Started by TimT

Replies: 0
Views: 5,843

March 27, 2014, 12:29:41 AM
by TimT

Surface Ripened Blue Chevre Log

Started by SOSEATTLE

Replies: 9
Views: 6,067

January 21, 2018, 06:03:21 PM
by Frodage4

Taking the temperature of the milk and then curds

Started by Bernardsmith

Replies: 2
Views: 4,713

September 03, 2018, 07:35:12 PM
by Bernardsmith

Uneven bloomy rind growth

Started by Kwright92

Replies: 12
Views: 7,069

November 30, 2016, 05:04:41 AM
by Gregore

Valencay

Started by SOSEATTLE

Replies: 7
Views: 7,210

January 07, 2015, 02:20:09 AM
by SOSEATTLE

Weak goat cheese curd!

Started by michoutim

Replies: 4
Views: 5,064

May 30, 2021, 08:43:50 AM
by michoutim

What influences rind thickness?

Started by squeekycurds

Replies: 3
Views: 8,142

July 13, 2011, 01:15:27 AM
by Brie