And he guides you to create your own cheese cave before diving into teaching you to culture and ferment your own cheese products. In addition, there are many recipes to try your hand at making. These include kefir, Chevre, Feta, Blue Cheeses, Brie, Camembert, Washed-Rind Cheeses, Mozzarella...
During the production process, cheeses are held in circular forms for up to 10 hours, the temperature ranging from 24 to 30 degrees Celsius, forms must be overturned once every 2 hours, until all the free whey comes out, the rind is formed, the pH of cheese rises to 4.9-5.0, then ...
During the production process, cheeses are held in circular forms for up to 10 hours, the temperature ranging from 24 to 30 degrees Celsius, forms must be overturned once every 2 hours, until all the free whey comes out, the rind is formed, the pH of cheese rises to 4.9-5.0, then ...