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see:
http://www.woolypigs.com/
and:
http://woolypigs.blogspot.com/2009/02/austrian-seam-butchery.html

They look very much like wild pigs don't they?

I have a question regarding using a piece of rind for making Brie or Camembert.
I see you all say grind a piece of rind.
How big a piece would do??  and how would you grind it up?
Also - how much Mesophillic Starter???  I have starter frozen in an icecube tray in 1/4tsp blocks.
Hope someone can help me.
Thks

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