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RIM_Nasarani

Blown cheese already? Or too much rosemary? What causes a split cheese after brining?

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Cross contamination?

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Rosemary Colby: Final press then into the brine

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Supernoob question: Cottage cheese as base for other cheeses?

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Stardate 19 Jun 2025 - Rosemary Colby

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Rosemary Colby: soup then add pieces?

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Clammy blue cheese?

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Is this indicative of too much pressure?

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Pressing times and weights for Colby

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Salvage Attempt #3 for non-blooming bleu d’Avergne

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Preventing contamination from bleu cheese on other cheeses in fridge

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Status Update for Bleus d'Auvergne

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Making a Basil Colby: fresh leaves in the milk and let curd? Or crushed dried powder in curd when blending/ pressing?

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Case hardened or good to go?

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The snack that creates friendships.

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Stardate June 9 2025 - Bleu d'Auvergne plain and "avec de l'ail", with garlic

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Status Update: Bleu d'Auvergne @ 21 days

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Blue cheese questions: white mold? Musty? Yellow patch?

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Yay! It bloomed!!!!!!

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Coffee bath for Colby?

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Keeping it humid…

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Bath/Spritz to salvage bleu...?

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Making bleu cheese following Colby recipe?

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Would garlic add to a bleu cheese or hinder the flavor?

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Blue cheese without thermophilic culture?

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Bleu d’Auvergne with Colby style wash?

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