Faisselle is a cheese that’s not well known outside its native France. It’s a soft cheese that is versatile enough to be used as a dessert or savoury food. I love it so much, I have now made it a staple of our diet.
The problem—well, one of the problems—of making cheese in Malaysia has to do with milk. Sometimes, days can go by without being able to get fresh milk and UHT milk won’t work with cheese-making, because the heat (Ultra-Heated) destroys the bacteria necessary for incubating the necessary cultures. I have successfully made faisselle with milk powder and suggest you do the same if you want a lovely, light yet rich result.Continue reading Making #faisselle #cheese in #Malaysia