tag:blogger.com,1999:blog-8306545171765687179.post5472849519007898375..comments2023-05-12T18:14:59.588+12:00Comments on Around the world in 80 cheeses: #47 - Chebris (Tomme Brebis-Chevre)Andrew Legghttp://www.blogger.com/profile/09903033755398949575noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8306545171765687179.post-91081477725361314422015-05-13T12:59:30.431+12:002015-05-13T12:59:30.431+12:00Daniel, I would expect the 'soapiness' to ...Daniel, I would expect the 'soapiness' to be a result of lipolysis. So, lipolytic enzymes acting on the milkfat and producing free fatty acids. If the cheese was made with raw milk, the most likely cause would be natural lipolytic enzymes in the milk. If pasteurised, perhaps the starter cultures and local flora have enougch lipolytic activity to give the low level of soapiness. Maybe the rind flora could have contributed.Andrew Legghttps://www.blogger.com/profile/09903033755398949575noreply@blogger.comtag:blogger.com,1999:blog-8306545171765687179.post-26220562819991063892015-05-06T14:03:19.074+12:002015-05-06T14:03:19.074+12:00What is causing the soapinessWhat is causing the soapinessAnonymoushttps://www.blogger.com/profile/08398368804016774777noreply@blogger.com