Author Topic: Questions about Camembert and Brie  (Read 2338 times)

Offline FRANCOIS

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Offline DeejayDebi

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Re: Questions about Camembert and Brie
« Reply #16 on: September 01, 2009, 11:06:33 PM »
They look very much like wild pigs don't they?

Offline cath s

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Re: Questions about Camembert and Brie
« Reply #17 on: December 26, 2009, 07:39:43 PM »
I have a question regarding using a piece of rind for making Brie or Camembert.
I see you all say grind a piece of rind.
How big a piece would do??  and how would you grind it up????
Also - how much Mesophillic Starter???  I have starter frozen in an icecube tray in 1/4tsp blocks.
Hope someone can help me.
Thks

Offline cath s

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Re: Questions about Camembert and Brie
« Reply #18 on: December 27, 2009, 02:47:14 PM »
bump  :)