The Gift of Rennet

The Gift of Rennet
By Vicki Dunaway Back in 2002, I had the privilege of touring France with Ricki Carroll (of New England Cheesemaking Supply) and a group consisting mostly of amateur and professional cheesemakers from all over the U.S. The guides had arranged for us to take cheesemaking classes and to visit farmstead and cooperative cheesemaking operations all over the country. It was an amazing experience to learn from some of the world’s most accomplished cheesemakers! And it was on this tour that I began to develop a deeper understanding of the true importance and value of rennet. For the first couple of days, we attended classes at a cheese school and visited several farmstead goat cheese operations in central France, all of which specialized in lactic curd type cheeses. Though I have to admit that the Pouligny made at the school was one of the most sublime cheeses I had ever eaten,

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