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Cheese production archives: Difference between revisions
→February 2021 | Experimental cheeses in Maastricht
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| rowspan="4" | <b>Geotrichum candidum</b> | | rowspan="4" | <b>Geotrichum candidum</b> | ||
| <b>Animal rennet | Vinegar | Lemon juice | Other</b> | | <b>Animal rennet</b> | <b>Vinegar</b> | <b>Lemon juice</b> | <b>Other</b> | ||
| | | rowspan="4" | Observations. | ||
|- | |- | ||
| rawspan="4" | <b>Penicillium candidum</b> | | rawspan="4" | <b>Penicillium candidum</b> | ||
| <b>Animal rennet | Vinegar | Lemon juice | Other</b> | | <b>Animal rennet | Vinegar | Lemon juice | Other</b> | ||
| rowspan="4" | Observations. | |||
|} | |} | ||
==Notes== | ==Notes== | ||