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Thread: Microbial Rennet

  1. #1
    Barbara "CB" Gibson* Lurker

    Default 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....

  2. #2
    Jerry Lurker

    Default Barb, try the hot dog Blue che

    Barb, try the hot dog Blue cheese.

  3. #3
    Barbara "CB" Gibson* Lurker

    Default 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!

  4. #4
    Jerry Lurker

    Default Berbra, Coke is a soft drink!

    Berbra, Coke is a soft drink!


    Who wants A BURGER?

  5. #5
    Barbara "CB" Gibson* Lurker

    Default Who's Berbra?

    Who's Berbra?

  6. #6
    Jerry Lurker

    Default Jue R.

    Jue R.

  7. #7
    Berbra"CB" Gibson* Lurker

    Default Okey dokey, Jerwig......

    Okey dokey, Jerwig......

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