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labruscagrape - Re: [OFEX] Inarching process & Bletting

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Subject: Ontario Fruit Explorers

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  • From: "Thomas Olenio" <tolenio@sentex.net>
  • To: "Ontario Fruit Explorers" <labruscagrape@lists.ibiblio.org>
  • Subject: Re: [OFEX] Inarching process & Bletting
  • Date: Mon, 11 Apr 2005 12:35:12 -0400

Hi,

Danish Ezra (sp?) comes to mind. Much like lindberger. You have to let ezra ripen at room temperature for a day or two, and it smells like something died. However, the cheese is great, once past the nose.

I will post pics on the inarching. Though my digital camera is not very good for close ups.

Later,
Tom



On Mon, 11 Apr 2005 10:07:17 -0400, Biz Storms <biz.storms@sympatico.ca> wrote:

Tom,

Maybe the bletting process / results falls into the same category as smelly cheese. There's one cheese we've had in France where you literally hold your nose to get the cheese into your mouth - where you experience amazing tastes. That is, if you like the really intense taste sensations. Maybe the face guards and respirators that we use for spraying will come in handy for extracting the consumable bletted fruit from the skins and pits. <G>

I'd also like to follow along with your inarching. Can you take some pics and post them ? First hand comments always give you greater insight than manyof the text book examples.

Cheers, Bizmark



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