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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: insilva on September 10, 2013, 05:00:34 AM

Title: Petit munster cheese
Post by: insilva on September 10, 2013, 05:00:34 AM
Petit munster cheese

(http://www.insilva.com/stuff/cheese/muenster/DSCF3005.jpg)
(http://www.insilva.com/stuff/cheese/muenster/DSCF3006.jpg)
(http://www.insilva.com/stuff/cheese/muenster/DSCF3007.jpg)
(http://www.insilva.com/stuff/cheese/muenster/DSCF3012.jpg)
(http://www.insilva.com/stuff/cheese/muenster/DSCF3017.jpg)
(http://www.insilva.com/stuff/cheese/muenster/DSCF3020.jpg)
(http://www.insilva.com/stuff/cheese/muenster/DSCF3022.jpg)

One with red vine, Geo17 and Brevibacteria linens
Other one natural, with Geo17 and B. linens

Ripening time: 4 weeks and after that in the packaging up to 3 months

- Gerald