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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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Fourme d'Ambert
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Topic: Fourme d'Ambert (Read 1989 times)
Fritz
Mature Cheese
Location: Toronto
Posts: 316
Cheeses: 15
So many cheeses.... So little time...
Re: Fourme d'Ambert
«
Reply #15 on:
September 13, 2017, 08:46:41 PM »
Sorry for the late reply... I just ordered a M113 Fourme d'Ambert mold from NEC a few days ago... I'm right behind you !
Thanks for sharing the pictures, Ann... They look great! I'm sure they taste great too! AC4U
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AnnDee
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Re: Fourme d'Ambert
«
Reply #16 on:
September 14, 2017, 03:43:15 PM »
Thank you all for the kind words and cheeses!
Fritz, I will be waiting for your post with anticipation. Good luck!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Fourme d'Ambert