« back to encyclopedia search results
A method of cheese making that involves immersing the curd in warm water or whey and kneading it until it becomes elastic and malleable. Mozzarella is a good example of a cheese made by this method.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.