CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Dorchestercheese on July 26, 2017, 11:56:24 PM
Title: Shropshire Blue with pH Stops
Post by: Dorchestercheese on July 26, 2017, 11:56:24 PM
Anyone have a Shropshire Blue with pH stops I have recipe but would like to understand what pH marks i'm hitting.