In the production of Mozzarella di Bufala Campana, a maximum of 60 hours may elapse from the milking of the buffaloes to the start of cheese production.
The milk is then acidified by adding rennet thereto. It must come from a buffalo from the same, or a ...
The village of Cheddar was an ideal place for cheese making.
Near the village there is a limestone gorge, the Cheddar Gorge, with many caves that in the Middle Ages provided a stable temperature and adequate humidity for the ripening process.
