Cheese making at the Creamery in Llandyrnog
Disgrifiadau
6. Rennet has been added to the cultured milk and allowed time to coagulate. It produces a blancmange-like texture. This is being cut by hand starting the process whereby the the whey (liquid) is gradually squeezed from the curd (solid).
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Mae'r eitem hon hefyd yn ymddangos yn
Cysylltwch â Ni
I wneud cais i dynnu i lawr neu riportio cynnwys hiliol, sarhaus neu niweidiol mewn unrhyw ffordd arall.
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