Excellent news, Luke. Your question helped us at Long Paddock Cheese too, as our production team had been debating the correct 'Goldilocks' temperature (not too hot, not too cold) at which to pre-r...
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Otherposted in Cheese, Butter & Yoghurt making
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Otherposted in Cheese, Butter & Yoghurt making
@Luke Here is the link to the article on cleaning cheese moulds: Servi Doryl "How to Clean Cheese Moulds".
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Otherposted in Cheese, Butter & Yoghurt making
@Luke I don't necessaruily have the answer for you, but I'll try to attach a Cheese Moulds Cleaning Guide published by French Cheese Moulds maker, Servi Doryl, that might help. I will also ask Ivan...
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Otherposted in Cheese, Butter & Yoghurt making
Salt: which salt do you use in your cheesemaking (brand, type, price, do you buy it direct or via distributor)? At Long Paddock Cheese, we mainly use salt for brine, with a smaller quantity ap...
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