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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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Brie & Camembert - Ammonia Scent Concern > Fully/Over Ripened Discussion
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Topic: Brie & Camembert - Ammonia Scent Concern > Fully/Over Ripened Discussion (Read 30464 times)
Melbourne Cheese
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Re: Brie & Camembert - Ammonia Scent Concern > Fully/Over Ripened Discussion
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Reply #15 on:
December 16, 2011, 11:42:09 AM »
It sure was Bob. People were asking if I take orders! But of course, I am not allowed to sell it.
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Tomer1
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Re: Brie & Camembert - Ammonia Scent Concern > Fully/Over Ripened Discussion
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Reply #16 on:
December 16, 2011, 12:07:11 PM »
Give them away for benifits
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Crystal
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Re: Brie & Camembert - Ammonia Scent Concern > Fully/Over Ripened Discussion
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Reply #17 on:
December 17, 2011, 08:24:49 AM »
Hey, I'll take 'em for free!! ;-)
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Brie & Camembert - Ammonia Scent Concern > Fully/Over Ripened Discussion