At the begining of March I changed milk supplier and as first making I decided to try something simple, just to know yield, check curding time …
So it was a tomme, very nice flavour, not too strong not to subtle, smells amazing and melts lovely. Very happy with it
Hi, I bought this Vitis Trollhaugen last week and I was thinking to transplanting it to its permanent place this weekend, but now not so sure. Its a cold-hardy one but its yellowish and its the end of our summer not sure if it will resist our next winter. I am in Montreal, zone 5b.
This morning I open the Cantal made during last x-mas brake, still a few things to correct but very happy with my results
Manchego style cheese but made with jersey 5% milk. 8 months of maturation at 12C, 85% HR
For those working with raw milk produced by someone else. Fresh, healthy milk straight from the animal has a natural titratable acidity (TA) typically ranging between 12 to 18 dornic degrees. If the initial acidity is unusually high, it indicates that unwanted bacteria have already begun converting lactose into lactic acid, meaning the milk is not suitable for cheesemaking.
Its an italian cheese that used to be very popular in argentina back in time, nostalgy kicks in misterious ways