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Cﬁapur Ihge 20 hnroducﬁon
General Principles and Precautions
Cheddar 5 14
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100 litres milk 30 minutes acidity added annatto blocks brine calcium chloride Camembert Cheddar cheese cheese factory cheesemaking cloth cm diameter cm high cm in diameter coagulation coagulum is cut colour Cottage cheese countries cow milk cream cheese curd curd is cut dairy developed drainage draining Edam Emmental Emmental cheese equipment farmhouse fat content ﬁlled ﬁlling ﬁlm ﬁnal ﬁnally ﬁne ﬁnished ﬁrm ﬁrst ﬂat cylinder ﬂavour goat milk Gorgonzola Gouda Gruyére hard cheese heated holes hoops lactic litres litres of milk manufacture matured mechanical method milling mixed mixture ml rennet moisture content months moulds pasteurized pieces of curd plastics Port Salut pressed pressure processed cheese production protein quarg raw milk rennet rind Roquefort scald temperature scientiﬁc semi-hard cheese shape skim milk soft cheese sour stage starter Stilton Stilton cheese stirring sufﬁciently surface tons type of cheese unripened usually varieties whey whole milk wrapped