Posted by MARTY on April 15, 2006, at 17:29:19
In reply to Re: MAOI and CHEESE CURD: CrazHorse, SLS, Linkage, posted by SLS on April 15, 2006, at 6:13:42
> If it is not aged, fermented, or acted upon by bacteria, my guess is that it would be ok. How is cheese curd made? Doesn't it have to be fresh?
I really don't know, my feeling is that it could be manifacture the same way mozarella is.
I'll try to find something explaining the fabrication process of the cheese curd and post it in this thread so we can look at it together.
Marty
poster:MARTY
thread:633360
URL: http://www.dr-bob.org/babble/20060412/msgs/633586.html