« back to encyclopedia search results
A word used to describe cheeses, where higher temperatures are used for the incubation and scalding the curd. Many Swiss cheeses (such as Gruyere and Emmental) are thus made. In the British Isles the process is used by The West Cork Cheese Company to make Desmond and Gabriel.
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.