Cheese making at the Creamery in Llandyrnog
Disgrifiadau
9. The curd had been broken and stirred by hand in the vat. Here it is being milled into small particles and salt is added. The combination of lactic acid, salt. low moisture and low oxygen levels within the cheese meant that it was preserved while slowly maturing.
Mae'r eitem hon hefyd yn ymddangos yn
Cysylltwch â Ni
I wneud cais i dynnu i lawr neu riportio cynnwys hiliol, sarhaus neu niweidiol mewn unrhyw ffordd arall.
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