[Sca-cooks] Torta Sambuccea

[a5foil]

I expect it has less to do with the pasteurization than it does the choice
of coagulant. Rennet isn't going to contribute any of the sour, acidic
flavors that vinegars and lemon juice contribute. I know what you mean about
that taste, though. We make fresh lemon cheese from time to time, and it can
have an off taste if the lemons are extra sour. But when the lemons are
right, it is refreshing and light, and doesn't have any more bite than a
good chevre.

Thomas Longshanks

> ;-)
> But when I do a curdled cheese using vinegar, wine  or lemon
> juice it comes out tasting like it has been left in the sun for a
> few days without benefit of refrigeration ... if i use a chemical
> such as rennet [I make my cheese with raw milk] I don't get the
> same problem. I think it is an issue of the pasteurization
> changing the flora living in the milk once it has been opened. At
> least with raw milk, the original mesophilic buggies taste right
> to me ;-)
>
> margali
> and we won't go into the taste of yuuuugh-urt to me ;-)]