For 40 minutes, the curds are heated to 54 °C and stirred, expelling the whey and concentrating.
After another 40 minutes, the cheesemaker checks the texture by hand: when it is perfect, the cheese is ready.
Shopping Cart
For 40 minutes, the curds are heated to 54 °C and stirred, expelling the whey and concentrating.
After another 40 minutes, the cheesemaker checks the texture by hand: when it is perfect, the cheese is ready.