Cheesemaking 101 by Gigi | Jun 17, 2013 | FoodWISEMaking Cheese, with the freshest of milk The rounds, before agingCutting the curdBeautiful, cooked curdAfter pressing, the curds knit together Making ricotta cheese with the whey WAXING THE CHEESEThis cheddered variety will now age for months. Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment *Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
