Beginning Cheesemakers: This Swiss Cheese Does NOT Require a Press! скачать в хорошем качестве

Beginning Cheesemakers: This Swiss Cheese Does NOT Require a Press!

Get the FREE Cheesemaking Foundations Document: https://milkslinger.com/getfoundation... Sign up for Milkslinger emails: https://milkslinger.com/getmilkslinge... Belper Knolle, a lactic fermented cheese from Switzerland, is packed with fresh garlic and then rolled in black pepper. It can be eaten fresh, or aged for years. As it dries, it hardens, making it the perfect cheese to grate over salads or pastas or soups: a peppery, garlicky flavor bomb of cheesy goodness. CHAPTERS 00:00 Belper Knolle 00:48 The Milk 01:24 Process for Lactic Fermentation 02:25 Culture 02:45 Rennet 03:36 Acidifying the Curd 04:15 Draining 06:43 Seasoning and Salting 09:20 Shaping 10:00 Coating the Cheese 10:58 Air Drying 12:49 Tasting 14:07 Aging Disclaimer: Milkslinger content may include affiliate links. If you click on one of the product links, Milkslinger may receive a small commission. Milkslinger recipes and information are based on experiences and are shared with no guarantees. Results may vary. Use at your own risk. Content has not been evaluated by the FDA.