Thistlezyme®, as mentioned in previous blog posts, is a versatile coagulant for cheese making. It can be used in making hard pressed cheeses, fresh cheeses and even mozzarella or other stretched curd cheeses. Much like “America’s Test Kitchen” we have our “Thistlezyme® Test Cheese Maker” …
When we first considered starting Winding Road Artisan Cheese, we considered several types of “rennet” for our cheeses. I myself was a ‘dyed in the wool’ lamb rennet paste man, but my business partner wanted me to keep an open mind and suggested we take …
This is a “natural rind” Blue cheese, while the rind can be strong it is edible. Ingredients: • 150 L Pasteurized non-homogenized Cow’s Milk • 2.0 g MA4001 • 1.0 g LH100 • 0.2 g P. roquforti. • 90 ml enzyme • 30 ml CaCl2 …
The decision to make any product is one that should involve a certain amount of research and thought. This is especially true when it when it comes to making cheese, be it as a value added product for a dairy, a stand alone cheese business …
Thistle Renets rennet has a unique milk clotting property that is different from the typical rennet’s from animal or micro sources. The curd cheese recipe specific – thistle rennet are suggestions, based on the difference inherent in clotting times and temperature. Thistle rennet is traditionally …