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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Soft => Topic started by: gasblender on December 21, 2010, 11:50:53 AM

Title: Queso Fresco
Post by: gasblender on December 21, 2010, 11:50:53 AM
Recipe: http://www.cheesemaking.com/store/pg/52.html (http://www.cheesemaking.com/store/pg/52.html)
Starter: MM100
6 gal batch. Yield 5,8 lb.
Title: Re: Queso Fresco
Post by: MrsKK on December 26, 2010, 03:10:59 PM
Very nice!  I've never tried this one myself.

How long are you planning to age it and how will you use it?
Title: Re: Queso Fresco
Post by: gasblender on December 27, 2010, 01:09:57 PM
It has no chance to age ;D. I do QF only to secure other cheeses and to give them time to aging.
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