CHEESE NOTES

Camembert on racks Salting the Camembert Cutting the Gouda Curds Checking the curds Matting the gouda Packing the gouda into molds Pressing the Gouda Flipping the Gouda Steven Funk lecturing on proteolysis

VIAC, Day 3. Yesterday was all about Gouda, Day 2 of Camembert, and some seriously fascinating lectures from Steven Funk, expert on Cultures and Rennet. 


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