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| Quesos La Pardina |
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| Murciana Goats |
| Julian also makes our San Mauricio, a goat's milk cheese with a natural mold rind, and Aragonés, a washed curd cow's milk cheese. |
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| Waiting for right consistency |
| After the rennet is added, the milk sits until the curd becomes the right consistency (coagulation) for making PataCabra®. The machine is poised to cut the curd once the proper PH is achieved. |
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| Testing PataCabra® Curd |
| Julian cuts the PataCabra® curd with a knife to check for the consistency he is looking for. |
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| PataCabra® Curd |
| The PataCabra® curd is almost right... |
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| Draining PataCabra® Whey |
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| Ageing San Mauricio |
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