Author Topic: Roqueforti culture differnces  (Read 8001 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....

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 3,285
  • Cheeses: 179
    • Lou's Food & Drink
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.
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 ?

Offline Tiarella

  • Old Cheese
  • *****
  • Location: Chester, MA, US
  • Posts: 1,748
  • Cheeses: 81
  • Default personal text
    • Farm Blog
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!   :D