So that I can backfill without bothering so much, I thought to upload a little documentar series of the cheese making masterclass we (my family and Megan @ludgate) were able to attend in Gallura, Sardinia on 13 August.
The raw milk, after adding rennet, becomes a curd, that is then warmed up and broken to coagulate.
@juliedduncan Thanks to you, Julie! @caterina Thank you for the fav, Caterina. I had tried a few years ago, with pasteurized milk... it was ordinary cheese (not "peretta", i.e. without the final melting and forming part) and it turned out decent, but impossible to season. I will try again this fall with raw milk!
August 16th, 2018
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@caterina Thank you for the fav, Caterina. I had tried a few years ago, with pasteurized milk... it was ordinary cheese (not "peretta", i.e. without the final melting and forming part) and it turned out decent, but impossible to season. I will try again this fall with raw milk!