CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Washed Rind & Smear Ripened => Topic started by: Helen on September 25, 2011, 04:31:06 PM
Title: Munster's pH marker
Post by: Helen on September 25, 2011, 04:31:06 PM
Hello everyone,
I am thinking of making a munster today. Would you know what the pH markers should be for that cheese?