« previous next »
Pages: [1]   Go Down

Author Topic: Artisan Cheeses.  (Read 2221 times)

Offline Bootobethin

  • Hero Member
  • *****
  • Posts: 611
    • View Profile
Artisan Cheeses.
« on: June 09, 2014, 12:58:11 am »
Logged

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37241
    • View Profile
Re: Artisan Cheeses.
« Reply #1 on: June 09, 2014, 04:51:17 am »
I must agree. Surely the realise that the wood is an I portent part of cheese maturation. The US may find that all the cheeses taste the same.
Logged
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/

Offline Bootobethin

  • Hero Member
  • *****
  • Posts: 611
    • View Profile
Re: Artisan Cheeses.
« Reply #2 on: June 14, 2014, 12:19:36 am »
Just read this post.
It seems to clarify that it is OK to use wooden shelving to ripen cheese.
Whew!
http://www.fda.gov/Food/NewsEvents/ConstituentUpdates/ucm400808.htm
Logged

Offline cookie1

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 37241
    • View Profile
Re: Artisan Cheeses.
« Reply #3 on: June 14, 2014, 07:10:30 am »
Our cheese won't be ruined.  ;D ;D
Logged
May all dairy items in your fridge be of questionable vintage.

https://www.facebook.com/The-Retired-Thermomixer-834601623316983/
Pages: [1]   Go Up
« previous next »