Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

DiggingDogFarm

DiggingDogFarm

I'm going to be making some Caerphilly cheese using some kicked-up cultured buttermilk as the starter culture—an experiment.

Caerphilly is great cheese in that it's "ripe" and ready to go in only about 3 weeks.

 

@andiesenji I know you like Caerphilly.

DiggingDogFarm

DiggingDogFarm

I'm going to be making some Caerphilly cheese using some kicked-up cultured buttermilk as the starter culture—an experiment.

Caerphilly is great cheese in that it's "ripe" and ready to go in only about 3 weeks.

DiggingDogFarm

DiggingDogFarm

I'm going to be making some Caerphilly cheese using some jacked-up cultured buttermilk as the starter culture—an experiment.

Caerphilly is great cheese in that it's "ripe" and ready to go in only about 3 weeks.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...