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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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Ash brie pic for Brie
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Topic: Ash brie pic for Brie (Read 6265 times)
Tea
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Re: Ash brie pic for Brie
«
Reply #30 on:
November 08, 2011, 09:38:29 PM »
Morning Necol, no for the straight ash brie, I didn't use the water bath. If I was to make an ash blue though, I think that I would hot water dip first, let dry for a few hours, then add the ash.
I was looking through cheeselinks website and found this below. I was wondering if this would help in the softer cheese blue's in keeping the paste open a little better for the blue veining? Any help/advice would be much appreciated.
http://shop.cheeselinks.com.au/Cheese-and-Yoghurt-Starters-Mould-Spores-and-Aroma-Cultures/Sigma-30-Saccromyces-Yeast-p151.html
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Necol
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Re: Ash brie pic for Brie
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Reply #31 on:
January 12, 2012, 06:37:20 PM »
Thanks!! I hadn´t seen your reply!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Ash brie pic for Brie