CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Pasta Filata (Pulled Curd) => Topic started by: Threemillswhey on June 02, 2015, 04:49:09 PM
Title: Caciocavallo
Post by: Threemillswhey on June 02, 2015, 04:49:09 PM
Second time making a pasta filata cheese with success overall great flavour and texture.
Title: Re: Caciocavallo
Post by: jmason on June 02, 2015, 08:04:07 PM
Very nice 3! I want to do an aged pasta filata as soon as I get bigger aging space. Have a cheese.