[Sca-cooks] A question about cheesmaking
Dragon
dragon at crimson-dragon.com
Wed Apr 30 13:13:31 PDT 2008
Jennifer Carlson wrote:
>My husband ran across a cheese recipe that calls for the milk from
>the evening milking. Is there a significant difference between the
>morning milk and the evening milk?
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I don't recall off the top of my head which is which but one is
supposed to be richer in butter fat than the other.
There is a variety of cheese called Morbier that is traditionally
made with both morning milk and evening milk.
http://en.wikipedia.org/wiki/Morbier_%28cheese%29
Dragon
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Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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