Author Topic: Blue turning white  (Read 341 times)

Offline WovenMeadows

  • Mature Cheese
  • ****
  • Location: Saranac, NY
  • Posts: 160
  • Cheeses: 5
  • Default personal text
Blue turning white
« on: November 09, 2012, 09:27:11 AM »
I started a blue (the generic "blue" from EHC) a couple weeks ago; the blue mold was coming in nicely at around a week, when I skewered it with a sterilized pick. But now, about a week later, the blue hasn't seemed to spread any more, and white penicillin mold is taking over. What should I do? A similar thing happened with my last blue as well, except the red mold took over.  My frozen roquefort cultures may be on the old side.


Guests, join the CheeseForum.org community to remove this ad.


Online H-K-J

  • Old Cheese
  • *****
  • Location: South-east ID
  • Posts: 1,281
  • Cheeses: 81
  • By failing to prepare, you are preparing to fail.
    • Cookin with uh dash dogs hair
Re: Blue turning white
« Reply #1 on: November 09, 2012, 10:39:19 AM »
I don't know what type of hoop/mold you are using, I do believe the the changes you are seeing are normal.
As long as the cheese hasn't got an ammonia aroma you should be fine.
all of my makes have changed differently, the one in this thread had a lot of white on it toward the end :)
act as if it were impossible to fail.