SC - Re:Crustade Lombarde, An Inspiration

[Terry Nutter]

Hi, Katerine here.  Aoife suggests that the parsley juice is forming the
cream into curds.  I'd wondered about that (suggested it in a private
note), but didn't know whether it could.  I'm delighted to see that
someone who knows something about curding thinks it would.

Cheers,

- -- Katerine/Terry
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