"ARTISAN CHEESE-MAKING WORKSHOPS" OTAGO, NEW ZEALAND.
Workshop Photo Gallery
A: Straining the Milk prior to Pasteurising.
B: Pasteurising the Milk.
C: Adding the Starter Culture post Pasteurisation.
D: Cutting the Feta into Cubes.
E: Feta Curds and Whey.
F: Freshly made Camembert draining.
I: Preparing to remove Fresh Cheese from bag following draining.
J: Making up Brining solution for Camembert.
K: Camembert in Brining bath.
M: Feta at 1 day old ready for adding to Brine.
N: Fresh Cheese ready for addition of Additives/Flavours.
P: Dry Salting Hard Cheese.
Home Page
|
Workshop Photo Gallery
|
Products
|
Company Details
|
Register
|
Login
|
Search
|
Feedback
|
Artisan Cheese Links.
|
Meet us
|
Workshop Calendar
|
New Happenings.
|
""ANIMAL ANTICS""
|
THE ORNELLE DOUBLE CREAM STORY.
