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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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Smoothing a Blue Cheese.
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Topic: Smoothing a Blue Cheese. (Read 1377 times)
Divey
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Smoothing a Blue Cheese.
«
on:
January 03, 2010, 02:03:22 AM »
Can someone explain to me how this smoothing process is carried out.??
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linuxboy
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Re: Smoothing a Blue Cheese.
«
Reply #1 on:
January 03, 2010, 06:00:16 PM »
Take a cake frosting spreader and run it gently on the surfaces until the outer surfaces are free from cracks and indentations. It's very similar to frosting a cake. Some places even use fresh curd to help fill in larger gaps.
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Tea
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Re: Smoothing a Blue Cheese.
«
Reply #2 on:
January 03, 2010, 08:18:00 PM »
Sailor give a pretty good description in the other thread, "Pressing a Stilton".
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Smoothing a Blue Cheese.