Absolutely. BIG FOOD and Health Canada have made it practically impossible
to buy, beg, borrow or steal unpasteurized milk.
Just one more difference that accounts for a whole spectrum of cheese flavors.
Let's you and I make a single batch of cheese. Then, we will divided the curd pressing into two parts.
I'll mature mine at 8C and you mature yours at 12C. Night and day.
The more I think about it, the more I am inclined to make the one batch then divide it into parts and do
different things for ripening. 15 liters of milk ought to be enough for at least 2, maybe 3 kinds of cheese.
to buy, beg, borrow or steal unpasteurized milk.
Just one more difference that accounts for a whole spectrum of cheese flavors.
Let's you and I make a single batch of cheese. Then, we will divided the curd pressing into two parts.
I'll mature mine at 8C and you mature yours at 12C. Night and day.
The more I think about it, the more I am inclined to make the one batch then divide it into parts and do
different things for ripening. 15 liters of milk ought to be enough for at least 2, maybe 3 kinds of cheese.