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thaumasiotes
7 months ago
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It’s not mold, it’s calcium lactate (2018)
> It just turns into a firmer cheese by then
Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.
kjkjadksj
7 months ago
[–]
Maybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.
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Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.