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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
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Jarlsberg
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Topic: Jarlsberg (Read 4242 times)
Spoons
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Re: Jarlsberg
«
Reply #15 on:
January 15, 2015, 10:57:12 PM »
A coliform infected cheese will have hundreds of holes (depends on the size of the cheese though). Bottom line, the interior paste has so many holes that it looks more like a sponge than a swiss cheese.
Here's a study on the subject (pictures included):
http://www.dairyaustralia.com.au/~/media/D8C6452B9C4941718AB3A1053B22A645.pdf
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lazyeiger
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Re: Jarlsberg
«
Reply #16 on:
January 16, 2015, 01:36:56 AM »
Thank you! that is fantastic!
One thing I do not understand is what "sounds" and "not sounds" refer to on the chart below?
Jon
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qdog1955
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Re: Jarlsberg
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Reply #17 on:
January 16, 2015, 12:47:47 PM »
Thanks Anonymous-----lots of good pics and info there------unfortunately, I may never want to make another cheese
Qdog
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd
»
Jarlsberg