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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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The Leaning Stilton of Eccles
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Topic: The Leaning Stilton of Eccles (Read 6960 times)
Tomer1
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Re: The Leaning Stilton of Eccles
«
Reply #30 on:
October 05, 2013, 12:57:42 AM »
How much was the paste flavored by the rind?
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graysalchemy
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Re: The Leaning Stilton of Eccles
«
Reply #31 on:
October 06, 2013, 02:04:37 PM »
Not much really it tasted quite stilton except little blue.
The skin was slipping off it and the underside was very runny and tasted like 'processed cheese'. However the inside was was very tasty.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
The Leaning Stilton of Eccles