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This guide is great for intermediate cheese makers who have already made a few hard cheeses like Cheddar or Gouda. Making this cheese will help you learn a few new techniques, including how to split culturing steps, maintaining slow draining of whey, and how to find the right draining surface for curds pre-pressing.
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This guide is great for intermediate cheese makers who have already made a few hard cheeses like Cheddar or Gouda. Making this cheese will help you learn a few new techniques, including how to split culturing steps, maintaining slow draining of whey, and how to find the right draining surface for curds pre-pressing.
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Product ID7b4effc4...
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