Franco's 7 day Lancashire Cheese

Recipes and techniques for hard cheese.

Postby jenny_haddow » Mon Nov 06, 2006 9:01 pm

Looks like Havarti. Someone was asking how to make it earlier on.
It looks very tasty Gail, I wouldn't change a thing, just think of a good name for it!

Jen
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Postby jenny_haddow » Mon Nov 06, 2006 9:39 pm

Just a thought Gail, but what sort of texture do you get from unpressed goats cheese, does that have bubbles as well?

Jen
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Postby saucisson » Tue Nov 14, 2006 11:49 am

I just spotted this on the Fankhauser site with regard to bubbly cheese, which is probably what Jen was referring to, but I bring it up again because of his point about aging to make the cheese safe:

The bacteria which form bubbles may be a form of Escherichia. However, it does not necessarily ruin the cheese, but does make it iffy. Many CO2 formers are non-pathogenic. Indeed, you might WANT bubbles in your finished cheese. Think about Swiss cheese... However, to be safe, age your cheese for at least two months because pathogens do not survive this extended aging.

Dave
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