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CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: GortKlaatu on January 21, 2019, 05:47:19 PM
Title:
Toma Ossolano
Post by:
GortKlaatu
on
January 21, 2019, 05:47:19 PM
A new recipe I saw on NECM by Jim Wallace.
Adapted it for my use with raw goat milk
Here it is ready to age. 7 1/2 pounds of yummy
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