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| chee:cheesemaking [2025/12/10 15:04] – [What can I do?] asimong | chee:cheesemaking [2025/12/17 04:30] (current) – external edit 127.0.0.1 |
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| Draining the whey from the cheese by hanging it in a cheesecloth over a sink. | _Draining the whey from the cheese by hanging it in a cheesecloth over a sink._ |
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| Stilton isn’t pressed, so it’s a semi-soft cheese, and the blue mould is introduced for flavour. | _Stilton isn’t pressed, so it’s a semi-soft cheese, and the blue mould is introduced for flavour._ |
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| Making hard cheese (in the US, so don't forget to convert from farenheit to celsius and from gallons to litres) | _Making hard cheese (in the US, so don't forget to convert from farenheit to celsius and from gallons to litres)_ |
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| Sheep’s milk is ideal for cheesemaking, as it’s easier to obtain unpasteurised, and it’s naturally homogenised. | _Sheep’s milk is ideal for cheesemaking, as it’s easier to obtain unpasteurised, and it’s naturally homogenised._ |
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| Drained soft cheese in moulds. | _Drained soft cheese in moulds._ |
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| ## Specialists | ## Specialist curators of this topic |
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