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Author Topic: Appenzeller Style  (Read 2786 times)

Offline Boofer

  • Old Cheese
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Re: Appenzeller Style
« Reply #15 on: January 08, 2018, 12:20:00 AM »
Quote from: GortKlaatu on January 07, 2018, 11:09:00 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 be...it reminded me a bit of a Raclette.
Ah, a likely candidate. >:D

-Boofer-
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Let's ferment something!
Bread, beer, wine, cheese...it's all good.

Offline GortKlaatu

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Re: Appenzeller Style
« Reply #16 on: January 08, 2018, 02:44:39 PM »
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.





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