tag:blogger.com,1999:blog-25381624.post3635524810264694135..comments2023-09-11T05:38:13.195-05:00Comments on Cheese Underground: Valfino ReturnsJeanne Carpenterhttp://www.blogger.com/profile/09924798467625803041noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-25381624.post-76004791996621443682009-07-22T20:46:01.319-05:002009-07-22T20:46:01.319-05:00Master Cheesemaker Bruce Workman, who makes big wh...Master Cheesemaker Bruce Workman, who makes big wheel swiss in a copper vat at his plant, has told me that the copper creates a nuttier flavor - that somehow the interaction between the milk and the copper really does produce a different taste.Jeanne Carpenterhttps://www.blogger.com/profile/09924798467625803041noreply@blogger.comtag:blogger.com,1999:blog-25381624.post-46998387402032349532009-07-22T20:43:25.977-05:002009-07-22T20:43:25.977-05:00A beefy creamy cheese? Can't wait to try it!
D...A beefy creamy cheese? Can't wait to try it!<br />Do you know how copper affects the cheese?Its Not You, it's Briehttps://www.blogger.com/profile/00208088946064796739noreply@blogger.com