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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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STANDARD METHODS - Aging Cheese
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Stilton rind development?
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Topic: Stilton rind development? (Read 7091 times)
george
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Re: Stilton rind development?
«
Reply #15 on:
February 17, 2013, 01:46:31 PM »
I don't know if this really has anything to do with anything, but one thing I noticed when cutting blues is that wherever the knife touched, the surface ended up with a brownish discoloration that tasted pretty nasty and off. This was with Henckel knives. When I cut the last one (Fourme d'Ambert), I used a plastic knife temporarily liberated from the squatter, and didn't have that problem. Which was nice because it meant I lost less cheese.
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Tomer1
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Re: Stilton rind development?
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Reply #16 on:
February 17, 2013, 01:52:44 PM »
This is simply to let the cheese firm up a bit so the holes will stay open. otherwise you might need to repierce, or veining will not reach the desired extent.
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Aging Cheese
»
Stilton rind development?