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Anyone have experience making Coulommiers? (Bloomy ripened size between a Cam & Brie)
I found a couple of recipes and both omit Geo, using a starter and PC only.
I've never done a soft ripened cheese without adding Geo in some form. How would that affect the make?

I've made several of these.  It removes the "tangy" taste you get with geo.  https://cheeseforum.org/forum/index.php/topic,12314.0.html