Your great success may be due to the high butter fat and phosphorus content.
Kudos! and have fun with your craft...may it become an art!
We used to have Jerseys and Guernseys on the farm, eons ago. I remember them to have such sweet dispositions.
It very well may need sheep’s milk to be truly authentic. I don’t live in some alpine village in Italy either. I just followed a recipe that called for milk (any kind). The critical thing is adding lipase powder and the right culture. Ends up tasting like the real deal - but better. Seems like all home cheese so far is outstanding. Of course, we’re using very rich Jersey raw milk and the curds are a nice buttery yellow all by themselves even without adding annatto colorant. The curds made by the cheddaring process are worth killing for; squeaky, cheesy and buttery.
Your great success may be due to the high butter fat and phosphorus content.
Kudos! and have fun with your craft...may it become an art!
We used to have Jerseys and Guernseys on the farm, eons ago. I remember them to have such sweet dispositions.