Our two cheese cultures are ready to cut. Mesophilic on the right which is the base for all soft cheeses from Fromage Blanc, Fresh Goats Cheeses and Bries. Raw milk inoculated with the natural bacteria in buttermilk. On the Left, Thermophilic. The same raw milk inoculated with yogurt which is the base for all hard cheeses like Parm, Pecorino and Cheddar. Both set at room temp overnight, then brought to 86 degrees added rennet and let rest. Next we cut the curd, drain and cook to 102 degrees. This is the DNA of all cheeses. #cheeseweek #tftestkitchen
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  • tylerflorenceOur two cheese cultures are ready to cut. Mesophilic on the right which is the base for all soft cheeses from Fromage Blanc, Fresh Goats Cheeses and Bries. Raw milk inoculated with the natural bacteria in buttermilk. On the Left, Thermophilic. The same raw milk inoculated with yogurt which is the base for all hard cheeses like Parm, Pecorino and Cheddar. Both set at room temp overnight, then brought to 86 degrees added rennet and let rest. Next we cut the curd, drain and cook to 102 degrees. This is the DNA of all cheeses. #cheeseweek #tftestkitchen

  • culinaryharassmentDope!
  • l_cheThank you Chef. This IS my next adventure. I Just Received the rennet in the mail. :P
  • stupendouscatdogfoodThanks for the added insight into the process chef. Beautiful
  • wholycheesus@tylerflorence now your taking my language mmmm #cheeseweek #eatmorecheese
  • queenchilenaThanks for the info <3
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