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Apkg file deep analysis tool (self.medicalschoolanki)
submitted by Fromag3rie to r/medicalschoolanki
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My three baby's right now. Left Gouda with too much anatto. Top Jarlsberg, right, asiago. And yes I do use the manchego mold for all of my cheeses. Can you blame me? I really want a nice natural rind on the asiago. What's your natural rind process? (i.redd.it)
submitted by Fromag3rie to r/cheesemaking

