Thanks
@Nimbin Valley Dairy Hi Paul, Many thanks. From 32C we take 30 mins to get to temp. I do think that we still cut too late - we have a 30 min floc and then 15min set. Perhaps we need to cu...
Kym Masters
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Hard Cooked & Eye Cheese (Swiss style)posted in Cheese, Butter & Yoghurt making
Hi All, Following on from Ivan's webinar, I am looking for advice on cook time/temp for our semi-hard cheeses. We have based our recipe on the standard Comte process but it has been challenging ge...
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Semi-hard Cheeseposted in Cheese, Butter & Yoghurt making
Hi All, As part of the response to Luke's question on the Webinar last week, Ivan mentioned staged pressing as being one of the possible solutions to this problem. I understand the need for three...
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