Episode 262: Cheese Mites
from Cutting the Curd
Milk, cultures, rennet, salt, time, and.... cheese mites? Tune in to hear Debra Dickerson and Matthew Rubiner talk with host Greg Blais about these creepy critters, how to manage them as a cheesemaker or retailer, and why some cheeses need them.
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How long is this episode of Cutting the Curd?
This episode is 34 minutes long.
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This episode was published on May 2, 2016.
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