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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
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I just pierced this cheese. Thoughts?
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Should be allright. Did you use any gas producing culture during the make?