the good stuff is called "brokkelkaas" but it doesn't get exported out of the netherlands much.
Wouldn't mind learning how it's made.
the good stuff is called "brokkelkaas" but it doesn't get exported out of the netherlands much.
basically taking a young cheese but with a slightly thicker layer of paraffin wax and leave it in a cool, dry cellar for 4-5 years, turning it every month.Wouldn't mind learning how it's made.
basically taking a young cheese but with a slightly thicker layer of paraffin wax and leave it in a cool, dry cellar for 4-5 years, turning it every month.
"it's not meant to be taken literally, but any makers of dairy products."“Blessed are the cheese makers”
This will stay with me always.
Not a Rollie Pollie anywhere? It's like we don't even speak the same language...
it's a similar process to gouda, so cow's milk and salted, rennet and culture added(the cultures are very much by farm and might be decades or centuries old), for the older farmer's cheeses nothing more is added, but young ones can have cumen, nettles or other "flavourings"Ok, but I was wondering more about how the young cheese is made. Is it cows milk? Are there any special microbes or microbe blends? Is anything like annatto added? What kind of temperatures is the milk or are the curds held at? At what point is rennet added? Any special equipment or techniques used that's unique to brokkelkaas?
I did spot one of my wife's cheese making recipe books yesterday. I should see if there's anything about this variety.
I haven't seen horse meat on the menu since I worked out of Pointe-Noire, Republic of Congo. Menu was in French, the guys that ate it, not knowing what it was, said it was delicious.
You and me both!!I just threw up a little in my mouth.
You threw up in his mouth?You and me both!!
It’s very possible. I don’t kiss and tell.You threw up in his mouth?
It’s very possible. I don’t kiss and tell.
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