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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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Abiasa/Biena B Linens 500S?
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Topic: Abiasa/Biena B Linens 500S? (Read 1497 times)
ArnaudForestier
Old Cheese
Location: Madison, Wisconsin
Posts: 1,546
Cheeses: 45
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Abiasa/Biena B Linens 500S?
«
on:
January 13, 2014, 03:03:42 AM »
Anyone work with this culture? Intrigued, but its description of high proteolysis and aroma tells me one needs a very light touch in the make and finessed management with this one.
Thanks,
Paul
(Edit: was going to consider it for a reb make, but going back to basics and
Iratherfly
's expertise here is gratefully leaned on).
«
Last Edit: January 13, 2014, 03:31:11 AM by ArnaudForestier
»
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- Paul
pmc1958
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Re: Abiasa/Biena B Linens 500S?
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Reply #1 on:
February 28, 2014, 03:12:30 PM »
I am currently using 500s as a wash on part of a batch. The other part I am using SR3. @ 14 days, no visible difference. But still too early to tell. Will post later my results.
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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Abiasa/Biena B Linens 500S?