Five Hours In – Cheese Making On The Slow Route

Posted on October 12, 2013 by

2 Comments

Curd formation after 5 hours into a 12 hour ripening.
Curd formation after 5 hours into a 12 hour ripening.

Category: Cheese MakingTags: ,

2 Comments on “Five Hours In – Cheese Making On The Slow Route”

    • It is in my kitchen, I was using my roaster vat for a semi-lactic cheese. I will have a post about the experience in the next we days

      Reply

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