Should putting large goat/cow milks in the cheese press make big cheese rather than gold star normal cheese? Like, it makes a whole wheel of cheese rather than the slice?
I am not a big fan of different sizes (additional to the different qualities). So if the outcome should change I would prefer to have simply two cheeses out of big-milk.
I am not a big fan of different sizes (additional to the different qualities). So if the outcome should change I would prefer to have simply two cheeses out of big-milk.