Making Piora Style Cheese at Home
Автор: Gavin Webber
Загружено: 2017-03-03
Просмотров: 14702
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My Piora cheese is made in the style of Formaggio d’Alpe Piora AOP which has to be aged at least two months but reaches its peak after a maturation time of at least four to five months.
It has a natural rind and a hard, very smooth paste with some small holes. The flavours appear milky and sweet.
I am going to age my version for 3 months and then make a taste test video. It was easy to make and should be very tasty as most alpine cheeses tend to be.
Help contribute to translations and subtitles: http://www.youtube.com/timedtext_vide...
Starter culture used Sacco MOT92; https://www.littlegreenworkshops.com....
Rennet Chymax Plus IMCU 200; https://www.littlegreenworkshops.com....
I recommend our Italian Cheese kit for this cheese; https://www.littlegreenworkshops.com....
Check out my other cheese tutorials; • All Cheese Making Tutorials
Help fund the next cheese making video by pledging your support at Patreon; / greeningofgavin
For written recipes and the Little Green Cheese Podcast, visit https://www.littlegreencheese.com
Facebook;
/ thecheesemantv or
/ littlegreenworkshops
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