tag:blogger.com,1999:blog-4994999018635654816.post7576905201418239167..comments2023-07-18T07:50:50.650-05:00Comments on So You Want To Be A Cheesemaker?: Curing and Washing Cheese at GubbeenJon Metzighttp://www.blogger.com/profile/04239927445325539548noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4994999018635654816.post-17476444084750161712009-03-31T15:34:00.000-05:002009-03-31T15:34:00.000-05:00Limburger lover, Rose has been making cheese for o...Limburger lover,<BR/> Rose has been making cheese for over nine years at Gubbeen. She is incharge of cheese making and the brines.<BR/> When we cure the cheese we wash them with a solution of salt water and surface ripen bacteria, similar to limburger.<BR/>JonKelsey Metzighttps://www.blogger.com/profile/17797424630208224443noreply@blogger.comtag:blogger.com,1999:blog-4994999018635654816.post-47732009207799349102009-03-31T12:31:00.000-05:002009-03-31T12:31:00.000-05:00Hey Jon,Interesting trip you are having. YOu tal...Hey Jon,<BR/><BR/>Interesting trip you are having. YOu talk about washing the cheese- how do you do that- what kind of solution is in the water?<BR/><BR/>Also, can you tell me a little bit about the background of Rose the cheese maker at Gubbeen?<BR/><BR/>from<BR/>Limburger loverAnonymousnoreply@blogger.com