Differences

This shows you the differences between two versions of the page.

--- chee:cheesemaking [2025/12/10 15:04] – [What can I do?] asimong
+++ chee:cheesemaking [2026/03/12 20:40] (current) – external edit 127.0.0.1
@@ Line 106: / Line 106: @@
 <caption>
-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._
 </caption>
@@ Line 123: / Line 123: @@
 <caption>
-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._
 </caption>
@@ Line 156: / Line 156: @@
 <caption>
-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)_
 </caption>
@@ Line 174: / Line 174: @@
 <caption>
-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._
 </caption>
@@ Line 189: / Line 189: @@
 <caption>
-Drained soft cheese in moulds.
+_Drained soft cheese in moulds._
 </caption>
@@ Line 211: / Line 211: @@
-## Specialists
+## Related topics
+- [Breadmaking](bred:breadmaking)
+- [Low-impact food & drink](lifo:food)
+- [Dairying](dair:dairying)
+- [Cattle](catl:cattle)
+- [Sheep](shep:sheep)
+- [Goats](goat:goats)
+- [Food smoking](fosm:food_smoking)
+- [Preserving food](pres:preserving_food)
+## Specialist curators of this topic