Cheese making in progress at Llandyrnog Creamery
Disgrifiadau
7. Steam was fed into the jacketed vat and the curd was kept in suspension in the whey by stirring. During this process acidity increased and the curd got slowly drier.
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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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