mastering artisan cheesemaking

書籍內容簡介

Cover c12.html The Fundamental Concepts behind Blue Cheese Many blue cheeses are made in a process quite similar to the feta types you learned about in chapter 9 . Some recipes call for short ripening times and some for as long as 5 hours. The curds are usually not heated beyond the initial ripening temperature and are stirred only briefly or intermittently. Most have a long draining period in the forms and are not pressed. As with feta, this allows the high-moisture curd to develop acid slowly…