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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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Blue 2
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Topic: Blue 2 (Read 3490 times)
Andrew Marshallsay
Old Cheese
Location: South Australia
Posts: 822
Cheeses: 115
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Re: Blue 2
«
Reply #15 on:
March 17, 2014, 07:25:44 AM »
Some interesting thoughts there. I'll be looking forward to trying my next blue and putting some of the ideas into practice. In the meantime I have a good cheese to eat and the flavour has developed since I cut it.
Thanks for all the ideas.
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- Andrew
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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
»
Blue 2