CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened => Topic started by: botanist on December 18, 2012, 06:09:33 PM
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Canestrato -- I'd like to age this cheese longer for more flavor development, but have to wait until next year as the girls are drying up and other cheeses have higher priority
Chive Leiden -- made with Chinese chives from my garden