AGED LACTIC ACID COAGULATED - Normally Whey Removed

Valencay

Started by SOSEATTLE

Replies: 7
Views: 6,748

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

Acidifying too fast

Started by dobster

Replies: 10
Views: 7,224

November 10, 2014, 12:58:50 PM
by John@PC

What influences rind thickness?

Started by squeekycurds

Replies: 3
Views: 7,981

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

Brie de Melun: Youtube video technique

Started by DrsFolly

Replies: 0
Views: 9,153

September 24, 2018, 10:35:08 PM
by DrsFolly

breakdown under the rind of lactics

Started by NimbinValley

Replies: 13
Views: 9,888

February 20, 2012, 09:13:40 PM
by NimbinValley

Aged Lactic Goat Cheeses - Raw vs Pasteurised Milk

Started by TAMARA

Replies: 7
Views: 11,326

September 29, 2012, 03:25:58 PM
by Lachevriere

First attempt at Rocamadour

Started by surlyscientist

Replies: 6
Views: 12,297

July 13, 2011, 01:52:01 AM
by Helen

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

Started by Kiwipete

Replies: 0
Views: 18,316

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

Brin d'amour

Started by mgasparotto

Pages1 2

Replies: 15
Views: 25,554

December 13, 2013, 03:10:57 AM
by mgasparotto

Rocamadour / Cabecou Cheese Making Recipe

Started by pinkcell

Pages1 2

Replies: 20
Views: 42,455

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

Jeff's semi-lactic Blue

Started by JeffHamm

Pages1 2 3 4

Replies: 50
Views: 50,972

January 11, 2012, 06:54:54 AM
by JeffHamm

Jeff's Experimental Lactic PC cheese

Started by JeffHamm

Pages1 2 3 ... 5

Replies: 68
Views: 68,795

December 31, 2011, 08:10:21 PM
by JeffHamm