Today’s post is over at the Little Green Cheese and is about Curds.
Readers have been wondering why curds are cut at different sizes for different types of cheese, so I documented the facts in a post called “Cut Curd Size“.
Then, one of my Canadian cheese making friends asked what the term Flocculation meant, so I wrote another post titled “Flocculation Method For A Better Curd“.
That’s enough curd to make Miss Muffet jump from her tuffet!
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