This was so interesting. I've never seen cheese made in that way before. It seems a shame the microbes are destroyed through the high heat but your explanation of why they do this makes sense. And I guess the 2nd fermentation ensures safer more controlled strains.
This was so interesting. I've never seen cheese made in that way before. It seems a shame the microbes are destroyed through the high heat but your explanation of why they do this makes sense. And I guess the 2nd fermentation ensures safer more controlled strains.
And the clips at the end were wonderful! 😍