thinkcheese blogspot.com

ThinkCheese

Wednesday, 11 June 2014. Dont have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as its old. I have 12 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. Ill then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. Hard cheese to date. Last wee.

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ThinkCheese

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Wednesday, 11 June 2014. Dont have meso so going to add Parmesan thermo. Heater 7 L milk to 30c 86f. I added filter at 10c. I added 2 sachets as its old. I have 12 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. Ill then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more. Hard cheese to date. Last wee.

CONTENT

This web page thinkcheese.blogspot.com states the following, "Dont have meso so going to add Parmesan thermo." We saw that the webpage said " Heater 7 L milk to 30c 86f." It also said " I added filter at 10c. I added 2 sachets as its old. I have 12 tsp ooh of sharp lipase in water left for 30 mins. Il add this at target temp. Ill then leave for 1 hour ripen. Wednesday, 22 February 2012. Final tasting after 1 year. Finally after 1 year I decided to crack open. Photos there was a slight bacteria attack from the cheese iron scares. In future I must be more."

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