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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
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My 5th Semi Lactic
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Topic: My 5th Semi Lactic (Read 1526 times)
JeffHamm
Old Cheese
Location: Auckland, New Zealand
Posts: 1,892
Cheeses: 90
As goes the cheesemaker, so goes the cheese
Re: My 5th Semi Lactic
«
Reply #30 on:
October 13, 2012, 10:36:53 PM »
Thanks iratherfly.
I sort of thought that the slow PC development probably should take backseat to the moving to the colder temp. Will do that next time.
- Jeff
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The wise do not always start out on the right path, but they do know when to change course.
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
»
My 5th Semi Lactic