Robiola Cheese Culture
Robiola 10g Recipe: Pasteurise (optional) whole milk at 72℃ for 15 seconds.
When the milk drops to a temperature of 38℃. Add the culture for Robiola and leave in incubation for 5 minutes; Mix and, at a coagulation temperature of 34℃, Add the rennet.
The curd should be ready after 18/20 minutes. Cut this curd with the curd cutter so as to divide it into slices and then into cubes of 10 cm thick, working with great delicacy and let it rest for 10 minutes. Take off some whey and work the curd with the curd cutter until the pieces have a size of a nut. Shake this curd without breaking it for about 5 minutes and gently place the dough in moulds at a temperature of 35℃. Make the first turn after 20 minutes keeping the curd always warm. Second turn after 50 minutes. After a couple of hours turn again and put the cheese in the cell at a temperature of 8℃ with humidity in the cell of 80%. Salty in brine 20% NaCl for about 1 hour per kg of cheese.
No posts found
Delivery Policy at Get Er Brewed
Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.
Please click on the link below for more information on the available delivery services.
Once your order has been packed and is ready for delivery, our team will inform you of the date of dispatch and the delivery reference number.
The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember a large packing box weights 1kg of that total weight).
Additional delivery tickets can be purchased, please click on the below link:
We try our utmost to package professionally and keep your items as safe as possible. If your parcel arrives damaged please ensure you sign for it as received damaged and send us a brief description of what has happened and a few pictures so we can provide the courier with feedback to resolve.
For any more information please contact us on 0800 2289 433 or send an email to [email protected]