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Cheese production archives: Difference between revisions
→Organic goat milk, batch #1 | 02.04.2021
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<br/>The last small pyramide was eaten one month later, at home with friends: it was covered with a variety of dark molds but happen do be deliciously dry and “goaty” (like an old Bouton de culotte goat cheese). This shows again that free wild molds, even without any control, is one of the conditions for tasty cheeses. | <br/>The last small pyramide was eaten one month later, at home with friends: it was covered with a variety of dark molds but happen do be deliciously dry and “goaty” (like an old Bouton de culotte goat cheese). This shows again that free wild molds, even without any control, is one of the conditions for tasty cheeses. | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:Organic-goat-1b.jpg| | File:Organic-goat-1b.jpg| | ||
File:Organic-goat-1c.jpg| | |||
</gallery> | </gallery> | ||