Author Topic: Moldy cheese?  (Read 140 times)

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Offline nothing_happens

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Moldy cheese?
« on: May 26, 2021, 11:08:32 am »
I enjoy roquefort cheese, but it's so salty I'm almost at the point of trying to make my own. I'm not against salt in general, I don't particularly try to avoid it, but roquefort is so salty it is impossible to eat just from taste. I'm wondering if anyone on here has experience with making their own raw cheese and eating them despite any molds that others would typically throw out. What are the effects, etc?

 

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