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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Camembert
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Topic: Camembert (Read 1297 times)
Paterkie
Guest
Camembert
«
on:
February 11, 2014, 10:39:52 AM »
My 1st success at making a camembert.
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John@PC
Guest
Re: Camembert
«
Reply #1 on:
February 11, 2014, 12:50:52 PM »
Hi Johan. A cheese for you and your lovely "Cammy"
. Wasn't sure where ZA was but I know now it's country code for South Africa.
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Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Camembert
«
Reply #2 on:
February 11, 2014, 07:41:37 PM »
Very nice job!! Congratulations!!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Camembert