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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Mississippi Blue
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Topic: Mississippi Blue (Read 854 times)
timsumrall
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Mississippi Blue
«
on:
April 12, 2018, 06:48:38 PM »
This is my 3rd attempt at an Ambert style. 1200 grams. The outer coverage is better this go around. I didn't fiddle with it but let it do it's thing.
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GortKlaatu
Old Cheese
Location: Orosi Valley, Costa Rica
Posts: 631
Cheeses: 81
Goat milk?
Re: Mississippi Blue
«
Reply #1 on:
June 09, 2018, 07:58:07 PM »
How is this coming along, Tim?
I missed this post when it came up originally...I swear the "show unread posts" link doesn't show all the unread posts.
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Somewhere, some long time ago, milk decided to reach toward immortality… and to call itself cheese.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Mississippi Blue