Author Topic: Artisan Cheeses.  (Read 1471 times)

Offline Bootobethin

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Artisan Cheeses.
« on: June 09, 2014, 12:58:11 am »

Offline cookie1

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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.
May all dairy items in your fridge be of questionable vintage.

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

Offline Bootobethin

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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

Offline cookie1

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Re: Artisan Cheeses.
« Reply #3 on: June 14, 2014, 07:10:30 am »
Our cheese won't be ruined.  ;D ;D
May all dairy items in your fridge be of questionable vintage.

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