Differences

This shows you the differences between two versions of the page.

--- cooking:cheese:general [2022/01/12 15:11] – [Pendents] vektrat
+++ cooking:cheese:general [2023/03/01 21:11] (current) – [Pendents] vektrat
@@ Line 1: / Line 1: @@
 ====== -- General ======
+===== Proveidors =====
+  * https://www.cocinista.es/
+  * https://family-beer.com/
+  * https://www.alqueso.es/es/
+  * https://www.amazon.es/Cocinista-Penicillium-Roqueforti-Vegano-Alimentarios/dp/B07ZRNPHJZ/
 ===== Pendents =====
+  * Blues: Stilton, Giacomo's, Bleu d'Auvergne, Blue by You
+  * Cheshire, Canestrato, Saint Nectaire
   * https://www.youtube.com/watch?v=OLYQIPL981A&t=114s
   * https://blog.cheesemaking.com/cheese-making/cheese-making-recipes/
@@ Line 58: / Line 65: @@
 | Alpine, Swiss, Parmesan, Romano           | 2 - 2.5 |
+| Cheddar                                   | 2.5 - 3 |
 | Manchego, Alpine, Swiss, Parmesan, Romano | 3 - 3.5 |
+| Caerphilly, Monterey                      | 3.5     |
 | Feta, Blue, Halloumi                      | 4       |
 | Camembert, Brie                           | 5 - 6   |
+===== Cultures =====
+  * http://www.artisancheesemakingathome.com/pdfs/cultures.pdf
+  * https://www.cheesemaking.com.au/wp-content/uploads/2020/11/Cultures-Reference-Chart-11-20.pdf
 ===== Cambra de maduració =====
@@ Line 147: / Line 160: @@
   * https://www.elforodelpan.com/viewtopic.php?f=14&t=515&start=890
   * http://laboratoriosarroyo.com/lactasa/
+  * [[http://cheeseforum.org/forum/index.php/topic,6785.msg129322.html#msg129322|MM100 vs Flora Danica]]