CheeseForum.org ยป Forum
GENERAL BOARDS => Webmaster's Board => Topic started by: Webmaster on May 21, 2011, 04:35:41 PM
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At push of a member I've rearranged the Cheese Boards by moving the cheese that use Adjunct or Ripening/Aroma or secondary cultures down below the non-Adjunct cheeses which don't use them as for example not all Washed Rind/Smear Ripened cheeses were rennet coagulated.
Categorization of cheeses is difficult with many systems available, hopefully this one fits better.
Any corrections you see please PM me to change.
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Thanks for the good work John! This may work better