Our Thermo culture is heated to 121 degrees then left to rest. We're looking for tight, firm, curd. The texture of hard scrambled eggs. The Meso is only heated to 86 degrees. We're looking for a soft curd texture similar to French soft scrambled eggs. #tftestkitchen #cheeseweek
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  • tylerflorenceOur Thermo culture is heated to 121 degrees then left to rest. We're looking for tight, firm, curd. The texture of hard scrambled eggs. The Meso is only heated to 86 degrees. We're looking for a soft curd texture similar to French soft scrambled eggs. #tftestkitchen #cheeseweek

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