RUMORED BUZZ ON BORRELPLANK

The goat's milk is curdled using an animal or microbial rennet in a temperature of a minimum of 28 °C and no more than 32 °C. The milk is curdled by incorporating a microbial blended lifestyle of ideal mesophilic starter cultures for ‘Hollandse geitenkaas’, consisting of Lactococcus variants, merged commonly with Leuconostoc variants And mayb