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Meeting next week.

From: Nancy V.
Sent on: Wednesday, March 9, 2016 11:44 AM

Meeting is coming up soon, and I wanted to remind anybody who would like to make a Chèvre to bring it along. Please share with us the age, culture used and approximate make and storage temperatures that you employed. It helps to make the evening more educational and it's fun to taste the various versions. Flavored versions also welcome.

I will be bringing a week old finished cheese. I made it at 86 degrees F, ripened 12 hours, gradually cooling from that to 68 degrees. The culture was Aroma B with vegetarian rennet. Using 2 quarts of milk it was placed into 3 molds to drain for 12 hours, then salted and placed on a ripening mat in a ripening box with a lid and placed in the fridge. It tastes delicious now, and should be firmer by the meeting, very soft and silky right now.

See you all then, the RSVP's are almost full!!!


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