SC - My anti modern cheese thing was: toys for tot feast

[Philip & Susan Troy]

margali wrote:
> 
> There are a couple of ways to accomplish herbed cheese - my favorite way to do it
> is to take the milk I am going to cheese and pitching the herbs into it and bring
> it up to temp, then inoculating it with the bacteria and rennet. Typically the
> herbs get bound into the structure of the cheese as it is coagulated by the
> rennet. This works best with fresh chopped herbs. If I am using dried herbs, I
> cut the curds, drain them and hand miz in the herbs , let stand overnight in the
> fridge and then put it into cloth to drain the excess whey off.

I seem to recall Columella saying certain herbs can be pulverized to
actually _be_ the coagulant. One of them IIRC, was sage.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com