This will get a big ho-hum, I&
This will get a big ho-hum, I'm sure, but I've been reading up a little on microbial rennet; it's in much more widespread use than it used to be, and it means I can eat lots more kinds of cheeses than I used to.
The Fancy Schmantzy Cheese Store has even started marking cheeses "suitable for vegetarians", even some european ones....cool! Trader Joe's even has a list of the cheeses they carry made with microbial rennet....
Barb, try the hot dog Blue che
Barb, try the hot dog Blue cheese.
Never heard of it....is it a b
Never heard of it....is it a brand? I'm trying to remember the name of a book on cheese making; I heard the author interviewed, and that's what got me started.
Thanks for the tip!
Berbra, Coke is a soft drink!
Berbra, Coke is a soft drink!
Who wants A BURGER?
Who's Berbra?
Who's Berbra?
Jue R.
Jue R.
Okey dokey, Jerwig......
Okey dokey, Jerwig......
Posting Permissions
Reply With Quote