CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: hoeklijn on August 16, 2012, 02:32:10 PM
-
Posted this one in the wrong "white mold" board earlier....
Does anybody here has a good recipe for Roche Baron?
I intend to follow the recipe for Cambozola and finish the rind with ash just when the cheeses start to become softer in the middle but I wonder if that's the right way to approach it...
Is this a good idea or does somebody have some more directions?