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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
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Camembert-Cheese Shots
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Topic: Camembert-Cheese Shots (Read 1886 times)
Brie
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Camembert-Cheese Shots
«
on:
April 21, 2013, 04:16:03 AM »
This is such an interesting cheese-quick at the make; yet the aging is crucial! Turns from a perfect paste to ammonia nuances within days--I love its many stages and rind changes that occur.
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bbracken677
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Re: Camembert-Cheese Shots
«
Reply #1 on:
April 21, 2013, 12:02:49 PM »
So true! I love making cams! Watching the cheese develop through it's various stages is just so interesting!
And then there is that creamy goodness after they are ripe! Yours looks very creamy and spreadable. Hope they taste as good as they look
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JeffHamm
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Re: Camembert-Cheese Shots
«
Reply #2 on:
April 22, 2013, 08:02:00 PM »
I've not made many cams or bries, but it is a fun cheese to make and so very tasty when it all comes together just right. Very nice photo of what looks to be a very successful make. A cheese to you.
- Jeff
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zvisaar
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Re: Camembert-Cheese Shots
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Reply #3 on:
April 30, 2013, 06:57:29 AM »
i really like the cheese its really looks tasty
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened
»
Camembert-Cheese Shots