Oh! What went wrong?!? I’ve made so many Parmesean style cheeses over the past year. Why did this one not knit? Number one culprit in my estimation?: freeze dried thermophilic culture that’s too old and hydrated to be functional.
Lesson learned? Take the bad with the good.
Now for the next week or so we have cheese crumbles to adorn our soups and breads!
Groundwell Farm 