Been playing around with a few of the semi hard sheeps milk cheese that are in my local stores On the right is ricotta pecorino toscanello
On the left front is kefalotyri back kasserikaseri front ,both greek..They all take smoke pretty well. Figure 3 hours 1 row of AMZPS will get it done. This style of cheese doesnt soften so easily.Cooling off here 1 month into autumn ,well by Aussie standards,I am still in shorts but its all relative.
On the left front is kefalotyri back kasserikaseri front ,both greek..They all take smoke pretty well. Figure 3 hours 1 row of AMZPS will get it done. This style of cheese doesnt soften so easily.Cooling off here 1 month into autumn ,well by Aussie standards,I am still in shorts but its all relative.