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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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My Bleu d'Armand
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Topic: My Bleu d'Armand (Read 3865 times)
awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: My Bleu d'Armand
«
Reply #15 on:
June 03, 2015, 01:40:51 PM »
John and Herman,
A cheese to each of you!
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-- Andy
OzzieCheese
Old Cheese
Location: Australia
Posts: 1,507
Cheeses: 171
Sun-Grass-Cow-Milk-Cheese-Happiness
Re: My Bleu d'Armand
«
Reply #16 on:
June 10, 2015, 10:32:45 PM »
Herman, what a lovely Stilesque blue. As much as Stilton be a trademark cheese there still nothing that beats a homegrown cheese. Individually matured and care for... yummm.
A cheese for yours
-- Mal
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Usually if one person asks a question then 10 are waiting for the answer - Please ask !
Penny C. Liam
Guest
Re: My Bleu d'Armand
«
Reply #17 on:
June 10, 2015, 11:25:25 PM »
it makes my mouth water, nice looking cheese.
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hoeklijn
Guest
Re: My Bleu d'Armand
«
Reply #18 on:
June 11, 2015, 02:51:37 PM »
Thank you all for the cheeses. It's a pity they are virtual otherwise my cave would be overloaded
....
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
My Bleu d'Armand