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Curing meats
Thursday, October 28, 2010
This is just a reminder for now:
Cambazola: started on 10/09/10
Castle blue: 10/13/10
Camembert (small): 10/23/10
Munster: 10/25/10
Tallegio: 10/24/10
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This is just a reminder for now:Cambazola: started...
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