CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
»
Experimenting with Valençay
« previous
next »
Print
Pages:
1
2
[
3
]
Go Down
Author
Topic: Experimenting with Valençay (Read 6454 times)
sashap
Guest
Re: Experimenting with Valençay
«
Reply #30 on:
October 18, 2015, 03:40:11 PM »
Oh my goodness! The aged one is beyond expectations! Yesterday I had the surprise of my life. Under the rind there was a wonderful soft mass that is heavenly tasty! The combination of rind+soft+fresh is absolutely amazing! That's why you should age Valençay more. I will surely repeat the experiment.
Quote from: Gregore on October 12, 2015, 02:12:57 PM
Very nice I look forward to seeing the aged one .
Here it is:
Logged
olikli
Guest
Re: Experimenting with Valençay
«
Reply #31 on:
October 18, 2015, 07:13:49 PM »
Looks like the real thing, very delicious. A cheese from me!
Logged
Print
Pages:
1
2
[
3
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
»
Experimenting with Valençay