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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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cam #3
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Topic: cam #3 (Read 3565 times)
jmason
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Re: cam #3
«
Reply #15 on:
June 13, 2015, 05:28:22 PM »
progress pic, not ripe yet but getting there and showing a good candidum coat overall. Not desperate yet so I'm leaving them in the 40 F fridge for now.
John
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Stinky
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Re: cam #3
«
Reply #16 on:
August 03, 2015, 12:14:48 AM »
My only cam I've made so far was babysat, so I didn't get to watch it's progress through adolescence. It tasted perfect, though.
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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 - Rennet Surface White Mold (Penicillium candidum) Ripened
»
cam #3