GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Coagulants & Coagulation Aids => Topic started by: not_ally on November 27, 2020, 02:56:23 AM
Title: Adding rennet for high fat cheese?
Post by: not_ally on November 27, 2020, 02:56:23 AM
Hello everyone,
I think I have read a couple of times (from excellent sources, maybe Bantams and Mike Char) that high fat cheeses sometimes benefit from adding a little rennet. Can anyone offer any advice on this issue?