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To: Chip McVickar who wrote (2490)	12/18/2002 2:38:28 PM
From: Doo	Read Replies (1) of 12411

No spit on the rind, Chip. LOL! That was a joke. The rind is set by an overnight soak in brine. Then it is racked and a process called "morge" is done twice a week, one side on one day, then the other on the alternating day. "Morge" is brine with a 3 part imported mold spore in solution. The morge is rubbed onto the rind with a jute rag. The process removes natural airborn blue mold and other mold spores and allows the preferred mold to get a foot hold and grow, imparting much of the flavor you were tasting (along with the flavor of Vermont pasture grasses, forbs, legumes, etc.). So, they've got some Vermont grass fed and finished lamb down there, eh?

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