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Pavin is a French cheese produced in the Auvergne region of central France. The cheese got its name from a nearby lake called Lac Pavin. It belongs to the same cheese family as Saint-Nectaire, which comes from the same geographical region.
For production I used:
-8l of pasteurized milk at 65 * C for 30 minutes
-2ml cacl
-1,5ml veal rennet (1:17500)
-bacterial cultures according to dosage:
Lactococcus lactis subsp. lactis
Lactococcus lactis subsp. cremoris
Streptococcus salivarius subsp. thermophilus
-geotrichum candidum acc. dosage
-brevibacterium linens acc. to dosage
- apple cider
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