Letter: Churning out a milk-fat miracle

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The Independent Online
Sir: In his article on Camembert cheese ('Spread the curd', 1 October), Tony Kelly describes how 'surrounded by ancient churns and laurel boxes, we learnt of the process by which three pints of milk are turned into a pound of cheese, 45 per cent fat . . .'.

Since three pints of milk weigh approximately 3.8lb with at best a fat content of 6 per cent, I think you owe it to British dairy farmers to tell them how to perform this miracle.

Yours truly,

HUGH BARRETT

Wetheringsett

Suffolk

1 October

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