CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: paulabob on December 10, 2022, 05:08:17 PM
Title: Morbier ph targets?
Post by: paulabob on December 10, 2022, 05:08:17 PM
Making a morbier today. Any ph targets for when to salt? Is it similar to other washed rinds? And as I ask that, I realize I don't know what that should be...