Posted by Maria Nakirya
On Monday, 21st May 2007, we, that is Maria Nakirya (Program Coordinator of Agricultural Program, BROSDI) Ednah Karamagi (General Manager of BROSDI) and Jesca Muwanga (Vice Chairperson of the CELAC Masaka District Farmers Network) set out to put into practice the art of making Moroccan Cheese, a skill learnt during the CORFILAC Seminars in Ragusa, Italy.
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Collecting and Exchange of Local Agricultural Content 
Posted by Nakirya Maria on May 28, 2007 at 9:25 am
In the evening,we decided that i salt all the cheese we had made a day before.We got it out of thr fridge and salted it,putting little salt from the bottom to the top.The purpose of salting was to preserve the cheese so as it is able to age (stay for many days so that it can mature properly).
Iwas told that it has to be salted every after 2 days.
After that,i put it back in the fridge.
Posted by Mary Nakirya on May 29, 2007 at 3:11 pm
The next day,we decided to stretch the cheese in the evening.We boiled water (upto the boiling point),removed it from fire,then got one piece of the cheese and mixed it in this water.
The result was a dilute whitish mixture.
We realized that Morrocan cheese is not meant to be stretched.But all the same it was just a trial.
We left the rest of the cheese in the fridge and we hope to keep salting it every after two days.
Posted by Karamagi Akiiki Ednah on June 18, 2007 at 2:13 pm
I sent the following questions to Stephanie from CoRFiLAC:
Now Stephanie, these are the issues i would like to raise: –
1] It doesnt stretch! we tried it out! When in contact with the hot water, it just disintegrates completely and divides itself into many many many smaller particles that you are at a loss over what to do.
2] The end product cracked … is there a way we can avoid the cracks? Perhaps at this point i should mention that the cheese, after placing it in the draining containers, has a rough surface which becomes worse as the cheese ages.
……………………………………………………………………………….
Below is her response:
“We have examinated your problems in cheese stretching: there is a very simple answer for you: you can’t stretch a cheese made with an acidification problem, you have to use animal rennet for it, because to make it you have to obtain a PH of 4.9-5.3 in the curd.
Regarding consistency of cheese, or you haven’t well pressed it or you can try warming containers putting them in hot water (about 80°).”
Posted by ednah on August 13, 2007 at 11:09 am
Feedback on the Aging Process:
The aging of this cheese took three weeks.
When we tasted it, its taste was similar to that of the other plain cheeses though it was extremely hard. You need a real sharp knife to cut through it.
Also, it melts in the mouth or when in touch with fire. It is indeed very delicious