RennetNext
"..After an hour I add the rennet, only traditional rennet, again at about half the rate of a cheddar type make and twice the setting time, which gives us a very soft silky set that is very different to a cheddar set..."
"..After an hour I add the rennet, only traditional rennet, again at about half the rate of a cheddar type make and twice the setting time, which gives us a very soft silky set that is very different to a cheddar set..."