Still blooming slowly in the refrigerator. Seeing what might be a spot of mucor on one of the cooler cheeses. Mucor is normal. Mucor is good. At least that’s what I found on TheKitchn. My cheeses are aging normally! Mucor is nothing to fuzz about! 😉
When all else fails.
De savoureuses recettes à base de plantes qui protègent la santé, les animaux et la planète
It might be a cheesy blog but that's the idea!
Musings of a budding professional fromager
A cheesemaker's quest for Cheesetopia
An Award Winning North Yorkshire Cheesemaker
Never met a cheese I didn't like . . . well, hardly ever
My Journey into Cheese
French-trained in cheese making and goat herding, developing farm projects in the US, making award-winning cheeses, collaborating with fantastic colleagues, and re-learning how to live in America & be American with my two (very French) teen-age sons.
CurdyGirl aims to share the love of cheese while imparting a little knowledge
experimental home cheese making
steam, bake, boil, shake!