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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Did I pierce my Cambazola too early?
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Topic: Did I pierce my Cambazola too early? (Read 1352 times)
Digdagdug
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Did I pierce my Cambazola too early?
«
on:
October 15, 2013, 05:03:16 AM »
I just pierced this cheese. Thoughts?
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Gürkan Yeniçeri
The one who masters temperature and humidity can make any cheese.
Old Cheese
Location: Canberra / Australia
Posts: 703
Cheeses: 36
It's not a hobby, it's an addiction, a good one.
Re: Did I pierce my Cambazola too early?
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Reply #1 on:
October 15, 2013, 09:02:48 PM »
Should be allright. Did you use any gas producing culture during the make?
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Did I pierce my Cambazola too early?