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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: tangerine on July 27, 2009, 07:07:20 PM

Title: Mascapone--cutured or tartaric acid or lemon juice?
Post by: tangerine on July 27, 2009, 07:07:20 PM

Which recipe do you prefer, flavor-wise and consistency-wise?

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