A cheesemaker's quest for Cheesetopia
Posted on June 21, 2014
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I have mentioned that the Amber Crossing was quite gooey at room temperature, and of course a few people have said to put my cheese where my mouth is, so here is some video I took of the Amber Crossing and its ooey gooey…
Category: Cheese MakingTags: Amber Crossing, Cheese making, cheesemaking, Reblochon, Spruce Wrapped Cheese, Washed-Rind, YEGCheese
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