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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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GorGonzola DOLCE ?!
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Topic: GorGonzola DOLCE ?! (Read 1302 times)
KimooLee
Young Cheese
Location: KOSOVO
Posts: 5
Cheeses: 2
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GorGonzola DOLCE ?!
«
on:
October 15, 2014, 01:00:30 PM »
Making from 80Liter whole milk ( simmental cow's 4% FAT ) Gorgonzola Dolce from Ricki Carroll Home cheese making.
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KimooLee
Young Cheese
Location: KOSOVO
Posts: 5
Cheeses: 2
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Re: GorGonzola DOLCE ?!
«
Reply #1 on:
October 16, 2014, 07:30:10 AM »
i make this 26/09/2014 and until now 14/10/2014 hi need to get in frige 4c or to stay and much more time to cav with 90-95% RH and 11-13 c temp.
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Andrew Marshallsay
Old Cheese
Location: South Australia
Posts: 822
Cheeses: 115
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Re: GorGonzola DOLCE ?!
«
Reply #2 on:
October 16, 2014, 07:34:51 AM »
Looking pretty nice so far. I will be interested to know how it turns out.
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- Andrew
John@PC
Guest
Re: GorGonzola DOLCE ?!
«
Reply #3 on:
October 18, 2014, 12:56:23 AM »
Those are beautiful blues Faton and a cheese for your blue trilogy.
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pastpawn
Mature Cheese
Location: Clearwater, FL
Posts: 251
Cheeses: 45
It aint easy being cheesy
Re: GorGonzola DOLCE ?!
«
Reply #4 on:
October 18, 2014, 03:47:30 AM »
Very cool. I want to make a blue soon. For beating me to it, I'm going to execute my first cheese delivery. You earned it!
Please keep posting and let us see how this progresses.
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- Andrew
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
GorGonzola DOLCE ?!