Curds and Whey

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!