What an interesting take on rennet, not only is this one of the key fundamental ingredients in making cheese but by investing & researching new rennet’s this will ensure cheese is available to a wider audience. I look forward to watching the TV programme which will report about this development and will certainly keep you all updated. Thank youΒ http://en.wordpress.com/read/blog/id/42368533/ (BritishCheeseEmporium) and Paulo Barracosa (http://biogere-esav.blogspot.pt/2013/07/quejices-by-costa.html) for this wonderful article.
Today Sunday, October 13, CARDOP the project was presented in a TV program, Biosphere, which emphasizes scientific research connected with environmental sustainability. Iβll try to translate the program. This program was presented in one of our cardoon thistle field placed in Hotel Casa da Insua (Viseu, Portugal), one of the best hotels that I know in the countryside who work on our project and produce Serra da Estrela Cheese and DΓ£o Wine.
It is the worst time to show the project CARDOP because it is not the timing of flower production and cheese production has not yet started, but we had to grab the opportunity. I will giving news of the progress of the project.
http://www.rtp.pt/play/p1053/e131157/biosfera-xi
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Thank you ever so much for this update and I will watch the programme. Any information is most welcome and please keep us updated. With Regards Jon
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Dear Jon
This is the last production with our thistle rennet. Soon we will start our cheese production (Serra da Estrela Cheese) with this thistle rennet.
Best Regards
Paulo Barracosa
http://biogere-esav.blogspot.pt/2013/10/untitledby-stefanie.html
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Dear Jon
We are still working in order to better understand and improve the quality of Cheese “Serra da Estrela”, we believe one of the best cheeses in the world.
http://biogere-esav.blogspot.pt/2014/02/sem-palavras-e-sem-pingadesangue.html
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Hello Paulo, Its lovely to hear from you again and I would absolutely love to try some of your cheese, so please keep me on your list for trying some in the future! If there is anyway of getting some over to me in the UK please let me know via jhb.cheese@googlemail.com
Take Care
Jon
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Hello Jon,
It will be a pleasure to offer you one of our cheeses. I hope to have a special one soon to send you.
Please give me your address in UK (pbarracosa@gmail.com)
Best Regards
Paulo Barracosa
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Hello Paulo, Brilliant I can’t wait to try the cheese! I have messaged you at your address and I hope this is ok.
Best Regards
Jon
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Hello Jon,
You’re next on my list, fortunately
Best Regards
PB
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