Making Camembert Cheese

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Across
  1. 3. Rennet originally came from this part of the cow.
  2. 5. Adds flavour and also preserves by stopping bacteria from growing.
  3. 6. What breaks down the protein to make cheese
  4. 8. Cheesemaking is a way of --- milk.
  5. 10. The enzyme that causes milk to coagulate and trap fat globules.
  6. 12. The liquid that is squeezed out of the cheese by stirring.
Down
  1. 1. The milk protein that produces lactic acid
  2. 2. Where camembert originated.
  3. 4. The only type of cheese easily available in Australia in the 1950's.
  4. 7. How many weeks it takes for the cheese to go soft inside.
  5. 9. The original difference between brie and camembert includes ---, cattle breeds, type of pasture.
  6. 11. How many weeks it takes to develop the outside mould.