CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Roqueforti culture differnces
« previous
next »
Print
Pages:
1
[
2
]
Go Down
Author
Topic: Roqueforti culture differnces (Read 8472 times)
bbracken677
Guest
Re: Roqueforti culture differnces
«
Reply #15 on:
December 15, 2012, 01:10:45 AM »
if it stays too wet, the blue wont take hold....
Logged
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 3,285
Cheeses: 179
Re: Roqueforti culture differnces
«
Reply #16 on:
December 15, 2012, 01:14:37 AM »
Believe me BB the blue isn't the problem. I'm waiting for the white to fill in.
Logged
Making the World a Safer Place, One Cheese at a Time!
My Food Blog
and
Videos
nilo_669
Guest
Re: Roqueforti culture differnces
«
Reply #17 on:
February 13, 2013, 03:54:24 AM »
Is there anyone here can help me where can i find WI penicilium blue mold from Danisco ?
Logged
Tiarella
Old Cheese
Location: Chester, MA, US
Posts: 1,748
Cheeses: 81
Default personal text
Re: Roqueforti culture differnces
«
Reply #18 on:
February 13, 2013, 03:58:24 AM »
Hi! There should be a listing of supply places by country somewhere on the forum. Also, you could send a private message to forum member iratherfly who lives in New York City but does ship to other countries.
good luck!
Logged
Print
Pages:
1
[
2
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Roqueforti culture differnces