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Non-Cattle Specific Topics
Recipes & Cooking
Halloumi Cheese
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<blockquote data-quote="alisonb" data-source="post: 866775" data-attributes="member: 13050"><p>HD - don't be confused, plummer greg is referring to my avatar <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>As for sterilizing, one can't sterilize enough :shock: . I try using as many seamless stainless steel apparatus as possible. Bleach and high temp water is what I use. No dish cloths are used so everything is air dried etc etc......it's really quite a pain which will have to be stuck to religiously as I'm now supplying it to a restaurant, they use about 30lb/week (only Halloumi, they are interested in Feta and Mozarella as well) - that should keep me out of mischief :lol:</p></blockquote><p></p>
[QUOTE="alisonb, post: 866775, member: 13050"] HD - don't be confused, plummer greg is referring to my avatar :D As for sterilizing, one can't sterilize enough :shock: . I try using as many seamless stainless steel apparatus as possible. Bleach and high temp water is what I use. No dish cloths are used so everything is air dried etc etc......it's really quite a pain which will have to be stuck to religiously as I'm now supplying it to a restaurant, they use about 30lb/week (only Halloumi, they are interested in Feta and Mozarella as well) - that should keep me out of mischief :lol: [/QUOTE]
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Halloumi Cheese
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