Talk:Oaxaca cheese
From Wikipedia, the free encyclopedia
 |
This page is within the scope of WikiProject Cheeses, an attempt to build a comprehensive and detailed guide to articles on cheese on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. | ||
| ??? | This article has not yet received a rating on the Project's quality scale. Please rate the article and then leave a short summary here to explain the ratings and/or to identify the strengths and weaknesses of the article. | ||
The stages in the manufacture of Mozzarella cheese, in a conventional way, are pasteurisation of milk, addition of starters and acidification of milk, coagulation, cutting the curd, cooking, acidification, kneading, stretching or moulding, cooling the curd, salting and packing.
