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memkuk

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  1. For those interested, I am making Boursin cheese at home here in Thailand, using very simple ingredients and methods. You can find more info on my website MaiPenArai.com. The following link will bring you straight to my Cheese page: http://maipenarai.com/?page_id=76

    The Gouda cheese was made when I was still living in France. Obtaining the Rennet was my main problem to make hard cheese in Thailand. However, a friend brought some granulated Rennet, which can be kept in the freezer. So I might give that a try soon.

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