CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Brie on April 19, 2013, 01:38:16 AM
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I believe I've been making Reblochon for some years now--things got out of hand with this GEO growth; nonetheless its paste was spot on!
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Nicely done! I have yet to try a reb....will have to give it a shot one of these days.
A cheese for your cheese!!