Author Topic: Re-Organized Cheese Boards  (Read 1505 times)

Offline Webmaster

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Re-Organized Cheese Boards
« on: May 21, 2011, 11:35:41 AM »
At push of a member I've rearranged the Cheese Boards by moving the cheese that use Adjunct or Ripening/Aroma or secondary cultures down below the non-Adjunct cheeses which don't use them as for example not all Washed Rind/Smear Ripened cheeses were rennet coagulated.

Categorization of cheeses is difficult with many systems available, hopefully this one fits better.

Any corrections you see please PM me to change.

Offline iratherfly

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Re: Re-Organized Cheese Boards
« Reply #1 on: May 21, 2011, 01:42:12 PM »
Thanks for the good work John!  This may work better

Offline katelara

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Re: Re-Organized Cheese Boards
« Reply #2 on: November 29, 2013, 11:03:18 PM »
Really, I have no idea what I should be charging for retail sales to local North Americans; to local hotel restaurants or wholesale (ie to a bakery/deli) – especially keeping in mind one day I would like to hire someone to make or help me with the cheesemaking.