Las calabazas sensacionales

The fresh paste is the base of all Fromage, and exists at the beginning of any manufacturing process, above all Fermentation and any refining. The fresh paste is made starting from Lait and for some of small-milk (whey) drawn from the full-cream milk or skimmed like cheese with the cream. Others can be nouveau riches of cream.

The curdling of milk is obtained by the addition of bacterial culture and of presses with milk, then starts a process of light draining which makes it possible to obtain a paste of a consistency firmer all while preserving a very high water content to him, from 60 to 80% and one content of reduced fat contents, from 0,5 to 30%.

The fresh paste is of a bright white, of a texture soft, granulous or smooth, creamy and velvety according to cheese. It mix well with other ingredients and aromas like sweet herbs, the garlic, of the spice S or the Fruit S.

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