Timeline for Hot chocolate and cheese (Colombian Special)
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 15, 2016 at 22:01 | comment | added | Megha | @rumtscho - yes, I did mention that it doesn't seem to fit the description as given... but as far as I know, that kind of labeling usually means extra cream was added to the milk to make that cheese, and it is thus richer and fattier than a regular or skimmed milk version, even if the cheese isn't "creamy" per se. And, well, it sounds good even if it wasn't what was originally used, which is why I mentioned it at all. | |
| Dec 15, 2016 at 12:48 | comment | added | rumtscho♦ | "Double cream" seems to be simply a vestige of cheese labelling systems from other parts of the world. It depends on how much fat was removed from (or added to) the milk before starting the cheese making process. So, the end product doesn't have to have any similarity to cream cheese, it can have a completely different (non creamy) texture. | |
| Dec 15, 2016 at 3:36 | history | answered | Megha | CC BY-SA 3.0 |