Print Page - Late Blow Out Aged Raw Goat Tomme Style Should I use Lysozyme

Title: Late Blow Out Aged Raw Goat Tomme Style Should I use Lysozyme
Post by: waltweissman on July 27, 2018, 12:26:01 PM

Raw Milk Goat Tomme style. 100 days.

Paste texture and flavor are great. And yet... (see photo)

This seems to be late blow-out.

Would Lysozyme help prevent this?

If so, where can I learn when to apply it to the mild, in what way, and in what amount?

Thanks everyone.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: waltweissman on July 27, 2018, 12:26:01 PM