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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Digdagdug on October 15, 2013, 05:03:16 AM

Title: Did I pierce my Cambazola too early?
Post by: Digdagdug on October 15, 2013, 05:03:16 AM
I just pierced this cheese. Thoughts?
Title: Re: Did I pierce my Cambazola too early?
Post by: Gürkan Yeniçeri on October 15, 2013, 09:02:48 PM
Should be allright. Did you use any gas producing culture during the make?