Rennet: only calf rennet is used to manufacture Edam Holland.
Rennet: only calf rennet is used to manufacture Gouda Holland.
Raw cows milk, natural whey and calf rennet.
The milk, usually around 400 liters of it, is heated up to 38 degrees Celsius, after which calf rennet and vegetable rennet are added to separate the whey from the curd.
Alternatives to calf rennet are misleadingly labeled as vegetarian, when, in reality, there is no such thing as a vegetarian cheese.
Caciocavallo cheese begins by coagulating fresh milk at 36-38°C using calf or goat rennet.
The production of the Silane Caciocavallo begins with the coagulation of fresh milk at a temperature of 36-38 °c, using veal or kid rennet.
As for the processing, the milk is curd raw, immediately after milking, at a temperature of 33 °, with veal rennet.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Traduction Translation Traducción Übersetzung Tradução Traduzione Traducere Vertaling Tłumaczenie Mετάφραση Oversættelse Översättning Käännös Aistriúchán Traduzzjoni Prevajanje Vertimas Tõlge Preklad Fordítás Tulkojumi Превод Překlad Prijevod 翻訳 번역 翻译 Перевод