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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Washed Rind & Smear Ripened
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My second Reblochon
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Topic: My second Reblochon (Read 4903 times)
Brie
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Re: My second Reblochon
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Reply #15 on:
February 23, 2011, 12:54:11 AM »
Looks great DT! Reblochon needs to age 40-60 days at the least--imagine what yours will look and taste like in a few weeks--patience will reward you!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
My second Reblochon