Author Topic: Re-Organized Cheese Boards  (Read 1392 times)

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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.


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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.