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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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A sort-of Stilton-esque Blue
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Topic: A sort-of Stilton-esque Blue (Read 5643 times)
Duntov
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Re: A sort-of Stilton-esque Blue
«
Reply #30 on:
January 21, 2017, 05:49:47 PM »
Wow, nice veining! Have a cheese on me.
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awakephd
Old Cheese
Location: North Carolina
Posts: 2,351
Cheeses: 240
compounding the benefits of a free press
Re: A sort-of Stilton-esque Blue
«
Reply #31 on:
January 22, 2017, 03:19:47 PM »
Thanks, all! Still a few weeks to go before it has fully matured - I'll report back on the taste at that point.
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-- Andy
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
A sort-of Stilton-esque Blue