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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: zarko on November 12, 2017, 09:24:51 AM

Title: experiment with brie type and cambrum oak
Post by: zarko on November 12, 2017, 09:24:51 AM
brie type with p candidum and g candidum with cambium oak ripened for 25 days
great taste mashroomy and moldy very strong.
i am happy
Title: Re: experiment with brie type and cambrum oak
Post by: Al Lewis on November 12, 2017, 04:10:15 PM
Top shot looks like the spruce straps I used trying to make a Vacherin Mont D'Or.
Title: Re: experiment with brie type and cambrum oak
Post by: zarko on November 12, 2017, 06:52:34 PM
yes but i used oak tree that was in hand
looking for sprouse cambium t oharvest dough, and it is now washed
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