Author Topic: Appenzeller Style  (Read 564 times)

Offline Boofer

  • Old Cheese
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  • Location: Parkland, Washington
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  • Contemplating cheese
Re: Appenzeller Style
« Reply #15 on: January 07, 2018, 06:20:00 PM »
I only sorta licked the knife after I cut it, because it's not recommended that you eat late blown cheese. (There is  misconception that you'll get botulism, but that is caused by a different species of Clostridium.)

It was nothing like a "Swiss" cheese should reminded me a bit of a Raclette.
Ah, a likely candidate. >:D

Let's ferment something!
Bread, beer, wine,'s all good.

Offline GortKlaatu

  • Mature Cheese
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  • Location: Orosi Valley, Costa Rica
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  • Goat milk?
Re: Appenzeller Style
« Reply #16 on: January 08, 2018, 08:44:39 AM »
Ah....thanks for that link...laughing about it helps...definitely need to post it there. 
Maybe tonight--off to start another huge remodel project--We begin on the old swimming pool.

Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.