Cross contamination?

A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.
Rosemary Colby: Final press then into the brine
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Supernoob question: Cottage cheese as base for other cheeses?
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Stardate 19 Jun 2025 - Rosemary Colby
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Rosemary Colby: soup then add pieces?

A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.
Clammy blue cheese?
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Is this indicative of too much pressure?
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Pressing times and weights for Colby
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Salvage Attempt #3 for non-blooming bleu d’Avergne
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Preventing contamination from bleu cheese on other cheeses in fridge
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Status Update for Bleus d'Auvergne
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Making a Basil Colby: fresh leaves in the milk and let curd? Or crushed dried powder in curd when blending/ pressing?
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Stardate June 9 2025 - Bleu d'Auvergne plain and "avec de l'ail", with garlic
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Status Update: Bleu d'Auvergne @ 21 days
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Blue cheese questions: white mold? Musty? Yellow patch?
A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.Yay! It bloomed!!!!!!

A place for people to discuss the world of cheese making. --- Not seeing your post? Message the moderators so we can get it fixed for you.