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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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Using rind of 'Purchased Epoisses' to smear my make
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Topic: Using rind of 'Purchased Epoisses' to smear my make (Read 1306 times)
andreark
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Using rind of 'Purchased Epoisses' to smear my make
«
on:
January 21, 2014, 09:13:26 PM »
I have seen references to using a rind from a purchased epoisses for the smearing of a current epoisses attempt. Just exactly how is this done?
Thanks,
andreark
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Digitalsmgital
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Re: Using rind of 'Purchased Epoisses' to smear my make
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Reply #1 on:
January 25, 2014, 08:13:46 PM »
I have not heard of that, but the traditional method seems pretty simple. Wash with a simple brine the first week, then alternate between brine and a diluted brandy wash. Marc de Bourgogne brandy is the typical one.
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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 - Washed Rind & Smear Ripened
»
Using rind of 'Purchased Epoisses' to smear my make