CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Cartierusm on January 06, 2009, 10:51:21 PM
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http://www.stiltoncheese.com/UK/other/videos.cfm
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Hi Carter thanks for posting this, it was very informative. Interesting little gadget for making the holes they have.
Interesting section on cutting and storing too, which I thought was also worth looking at.
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It's funny, when you watch professional cheesemakers they work so willie nilly, no fancy PH meters, it seems so effortless and us on here are trying to be so anal. When they cut the curds they just drag the knife they're not trying to get a perfect cut.