Salami poacher caught

A salami poacher was caught trying to pinch my salami's! This is what happened to him...

Comments

[Doug]

Peter,

When I make the cheese, why is it important that the milk is unpasturised? And can I simply substitute different milk types (goat, sheep, cow...) or do the recipes change accordingly?

Thanks, love the book.

[pietro]

Ciao .. If you paturize milk , you kill off important acif producing bacilli. Commercially these are added as "starter Cultures' they acidify the milk and add distinctive favours. this is important for the preservation and curing of the cheeses.
natural milk has all the cultures it needs but it can also contain contaminants eg bad bacteria and so to control the process all austraian cheeses are made from pasturized milk.
In Europe . cheese is made from unpasturized milk and the natural bacteria will impart different flavours and texture etc ..
In Australia it is illegal to sell unpasturized milk. if you want to buy the starters or get a great book on modern , in contrast to traditional , cheesemaking ,, ring Cheeselink on 0352831396

take care . Pietro

[Doug]

Thanks Pietro.

That is very helpful. I will follow that advice.

Congratulations again on a fantastic book.

[Andrea]

Ciao,
have you got any cheese making kit for home cheese making (moolds, press, clothos ... starters, rennet?
I am based in Perth, WA.
Grazie,
Andrea

[Justin]

I think you can buy unpasturised milk for cosmetic purposes. Often at health food stores or farmers markets. You may need to go underground though.