CheeseForum.org
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CheeseForum.org is the world's largest cheese-making forum. It is a global & independent forum.
CheeseForum.org
4d ago
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1w ago
The white is probably Geotrichum candidum, that is typical of washed type cheeses and is beneficial ..read more
CheeseForum.org
1w ago
Quote from: B e n on Today at 02:31:56 PMWhat temp are you keeping your fridge at? You need to keep the cheese wet (not damp, mold loves damp) to get B. Linnens smear to start. Great write-up on it here: https://cheeseforum.org/forum/index ..read more
CheeseForum.org
1w ago
What temp are you keeping your fridge at? You need to keep the cheese wet (not damp, mold loves damp) to get B. Linnens smear to start. Great write-up on it here: https://cheeseforum.org/forum/index.php/topic,10633.0.html ..read more
CheeseForum.org
1w ago
Quote from: mikekchar on December 20, 2023, 12:17:08 PM... There is much more to this, but that's kind of the basics.
One of the best / most helpful posts I was reading so far on cheeseforum. Thanks so much Mike.
I would buy your book - tha ..read more
CheeseForum.org
1w ago
Hi there,
did a gruyere style cheese 4 weeks ago. I am aging it as usual in a plastic container (90-95 RH, 10 deg C), I am washing it with light brine and B-linens every other day. .. I did that cheese style a few times before successfully but this is ..read more
CheeseForum.org
1w ago
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