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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Which culture do you prefer for Brie/Cam and why?
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Topic: Which culture do you prefer for Brie/Cam and why? (Read 6983 times)
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Mature Cheese
Location: Victoria, British Columbia, Canada
Posts: 180
Cheeses: 40
Re: Which culture do you prefer for Brie/Cam and why?
«
Reply #15 on:
May 30, 2011, 06:14:37 PM »
Thanks Gustav, I've just copied to our Library and merged the meso & thermo starter cultures
into one post
as some were in middle area and renamed the files.
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Bishop
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Re: Which culture do you prefer for Brie/Cam and why?
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Reply #16 on:
June 01, 2011, 08:27:14 AM »
Thanks guys
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Which culture do you prefer for Brie/Cam and why?