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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened

COW: Adelost, Bergader, Buxton Blue, Cashel Blue, Bleu d'Auvergne, Bleu de Causses, Bleu de Gex, Bleu de Laqueille, Danablu, Dovedale, Fourme d'Ambert, Gammelost, Gorgonzola, Mycella, Stilton; SHEEP: Bleu des Basques Brebis, Roquefort; MIXED: Valdeón, Gamonedo; Cabrales, La Peral; COW's & WHITE MOLD: Bleu de Bresse, Cambozola . . .

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Replies: 0
Views: 2,119

January 23, 2011, 02:33:49 PM
by Dinerdish

fourme d'ambert question

Started by igmu

Replies: 2
Views: 1,478

January 17, 2011, 03:59:59 AM
by igmu

Replies: 7
Views: 2,740

January 16, 2011, 04:03:00 AM
by Dinerdish

Replies: 3
Views: 2,851

January 11, 2011, 08:39:06 PM
by mtncheesemaker

Replies: 2
Views: 1,628

January 09, 2011, 08:30:38 PM
by igmu

My first blue

Started by Hande

Replies: 13
Views: 3,243

January 08, 2011, 12:57:45 PM
by Hande

Replies: 4
Views: 1,795

January 07, 2011, 02:55:55 AM
by Brie

Replies: 1
Views: 1,355

January 04, 2011, 02:04:49 PM
by george

Replies: 2
Views: 1,218

January 04, 2011, 04:31:58 AM
by vertlook

Replies: 2
Views: 2,179

January 01, 2011, 08:31:57 PM
by vertlook

Replies: 4
Views: 1,660

December 28, 2010, 02:31:13 AM
by linuxboy

Replies: 7
Views: 4,067

December 27, 2010, 03:44:55 PM
by linuxboy

Replies: 0
Views: 1,859

December 27, 2010, 02:32:00 PM
by Nickpb

Replies: 6
Views: 2,110

December 21, 2010, 08:41:24 AM
by iratherfly

Replies: 4
Views: 1,896

December 20, 2010, 01:41:08 AM
by WhiteSageFarms

Replies: 1
Views: 1,525

December 19, 2010, 06:05:48 AM
by michoutim

Replies: 1
Views: 1,697

December 09, 2010, 05:34:22 PM
by Sailor Con Queso

Replies: 5
Views: 2,170

December 09, 2010, 03:34:54 PM
by bmckee561

Aging cheese

Started by Moski

Replies: 2
Views: 1,535

December 08, 2010, 12:21:57 AM
by Cheese Head

Replies: 8
Views: 3,168

December 05, 2010, 10:02:35 PM
by Brie

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