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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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post hoop options for my blue?
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Topic: post hoop options for my blue? (Read 3239 times)
Groves
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Re: post hoop options for my blue?
«
Reply #15 on:
September 20, 2010, 04:09:08 AM »
forgive the cross post. I should put the pic in here. We opened the smaller blue last night. It's 9.1 week old. Tasted good, and very strong.
I put too much honey in the blue cheese dressing, so darn, I'll just have to try again.
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tnsven
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Re: post hoop options for my blue?
«
Reply #16 on:
September 22, 2010, 11:47:07 AM »
O.k. I see here that it tasted good! What is the texture like? I love that you are making up your own cheese.
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Groves
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Re: post hoop options for my blue?
«
Reply #17 on:
September 22, 2010, 12:40:14 PM »
Creamy. Good taste. I'm biased, though. Ha.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
post hoop options for my blue?