CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: ArnaudForestier on January 13, 2014, 03:03:42 AM
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Anyone work with this culture? Intrigued, but its description of high proteolysis and aroma tells me one needs a very light touch in the make and finessed management with this one.
Thanks,
Paul
(Edit: was going to consider it for a reb make, but going back to basics and Iratherfly (http://cheeseforum.org/forum/index.php/topic,9928.0.html)'s expertise here is gratefully leaned on).
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I am currently using 500s as a wash on part of a batch. The other part I am using SR3. @ 14 days, no visible difference. But still too early to tell. Will post later my results.