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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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H-K-J's Brie #7? (finally got a break)
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Topic: H-K-J's Brie #7? (finally got a break) (Read 2234 times)
H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: H-K-J's Brie #7? (finally got a break)
«
Reply #15 on:
December 03, 2017, 01:40:42 AM »
this is the third one we have cut into they do taste so gooood.
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Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: H-K-J's Brie #7? (finally got a break)
«
Reply #16 on:
December 03, 2017, 01:44:51 AM »
AC4U!! Outstanding result!! I wrapped mine today.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
H-K-J's Brie #7? (finally got a break)