CHEESE MAKING

Cheese making is still today practised in the home in many parts of Europe. Like beer and wine, it is also essentially a fermented product, except that the raw material is milk. By varying both time and temperature, and with the addition of further cultures, a wide variety of cheeses, both soft and hard, including blue and brie types may be made from both pasteurised and fresh milk.

CHEESE RECIPES

RECIPE BOOK (14 RECIPES) FOR SALE - CONTACT US