date:Feb 19, 2014
oes its milk work best with heat tolerant (thermophilic) cultures and hot processing temperatures, says Anne Bruntse.
She adds: We also found ways to incorporate local traditional technology in the cheese making process in pastoral areas where cooling facilities are not available - something that put a big proud smile on the faces of the pastoralists so far trained. Thus the recipes are a tribute and further development to all the efforts of the good people who have worked generations to find o