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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 - Washed Rind & Smear Ripened
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Some new Reblochons
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Topic: Some new Reblochons (Read 10472 times)
Brie
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Re: Some new Reblochons
«
Reply #30 on:
November 26, 2010, 02:34:47 AM »
I am still trying to perfect this cheese--this one is much more to my liking at 7 weeks. I've learned the key is to bring the cheese out of cave and let breathe (without lid) to develop the b-linens.
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iratherfly
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Re: Some new Reblochons
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Reply #31 on:
November 27, 2010, 12:33:33 AM »
REALLY NICE!!!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Washed Rind & Smear Ripened
»
Some new Reblochons