SOS Cheese Faults - FR
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SOS Cheese Faults
ONLY IN FRENCH!
Manual for affineurs and cheese sellers.
Problems with texture, taste, storage, ...
Learn to understand their root cause and how to solve these problems or avoid them in the future.
SOS Cheese Faults
Is the cheese struggling to mature, shifting or cracking? Is blue colonizing your soft, washed-rind pasta? Is the blue very discreet in your blue-veined pasta? Is the crust coming off the dough? Does cheese taste bitter? So many problems that ripening and retail professionals are regularly confronted with.
This guide reviews the most common defects, describing the scenarios that caused them to appear and how to fix them. A dive into the heart of cheese, combining theoretical knowledge and good practices.
Author:
Arnaud Sperat-Czar is editor-in-chief of the magazine “Profession Fromager”. He wrote this work, launched at the initiative of the Fédération des Fromagers de France, with the assistance of technologists and field cheesemakers.
60 pages
format A5
ISBN 9782956268680
2 Items
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SOS Cheese Faults
ONLY IN FRENCH!
Manual for affineurs and cheese sellers.
Problems with texture, taste, storage, ...
Learn to understand their root cause and how to solve these problems or avoid them in the future.