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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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3rd Stilton
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Topic: 3rd Stilton (Read 4216 times)
Digitalsmgital
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Re: 3rd Stilton
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Reply #15 on:
January 04, 2014, 09:26:58 PM »
So essentially you want to drain in the cave. Thanks!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
3rd Stilton