We meet Linnea again in Mongolia sharing the lives of Chimgee and Haygaa looking after the animals during the day, making cheese with them and sharing the basic comfort of their Yurt at night.

” Technical instruments (such as pH meters or thermometers) are non-existent, pre-made cultures and rennet are unavailable, salt is saved for other foods and “hygienic practices” are low on the priority list ”

As Linnea describes it, the Mongolian cheese takes her Years back, not only hundreds of years back but litteraly thousands of years back…..

read more… journeysofacheesegirl.wordpress.com/2016/05/16/mongolian-cheese/ …. cheeseguru.co.za –

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