Curtis2010
Well-Known Member
- Joined
- Dec 6, 2011
- Messages
- 1,875
- Reaction score
- 640
Planning to get back into cheese making. I live in an area of Panama with lots of dairy poduction. So, Ive got access to lots of good raw milk for making cheese etc, but also lots of queso blanco produced here. I would like to experiment with using the queso blanco as a starting point for making other cheeses. For example, brined/washed/herbed cheeses.
Anyone ever try something like this? Suggestions?
Anyone ever try something like this? Suggestions?