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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
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CamBlu Success!
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Topic: CamBlu Success! (Read 1607 times)
bansidhe
Mature Cheese
Location: West Chester
Posts: 359
Cheeses: 20
Default personal text
CamBlu Success!
«
on:
May 15, 2021, 02:10:30 PM »
My Camblu is fantastic! I will definitely be making this again. I learned a lot while doing this and really could not be happier with the results!
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Making cheese is easy, making a cheese is hard
not_ally
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Re: CamBlu Success!
«
Reply #1 on:
May 15, 2021, 04:04:05 PM »
Yay! It looks fantastic, ACFU.
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rsterne
Old Cheese
Location: Coalmont, BC
Posts: 528
Cheeses: 54
Too many hobbies - too little time!
Re: CamBlu Success!
«
Reply #2 on:
May 15, 2021, 05:00:55 PM »
Well done.... AC4U....
Bob
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Cheesemaking has rekindled our love of spending time together, Diane and me!
Jules
Medium Cheese
Location: Auckland, New Zealand
Posts: 45
Cheeses: 9
Re: CamBlu Success!
«
Reply #3 on:
May 17, 2021, 01:01:15 AM »
That looks awesome. Well done!
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I make cheese and videos about the history of cheese.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Lactic Surface White Mold (Penicillium candidum) Ripened
»
CamBlu Success!