CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
Did you miss your
activation email
?
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Calendar
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 865 times)
bbracken677
Old Cheese
Location: Dallas, Tx
Posts: 1,165
Cheeses: 15
I love me some cheese!
Re: Roqueforti culture differnces
«
Reply #15 on:
December 14, 2012, 07:10:45 PM »
if it stays too wet, the blue wont take hold....
Logged
Guests, join the
CheeseForum.org community
to remove this ad.
Al Lewis
Old Cheese
Location: Port Orchard Washington
Posts: 874
Cheeses: 23
Off-Road with my RZR S or making Good stuff to Eat
Re: Roqueforti culture differnces
«
Reply #16 on:
December 14, 2012, 07:14:37 PM »
Believe me BB the blue isn't the problem. I'm waiting for the white to fill in.
Logged
Leandro's
Medium Cheese
Location: Philippines
Posts: 56
Cheeses: 2
Default personal text
Re: Roqueforti culture differnces
«
Reply #17 on:
February 12, 2013, 09:54:24 PM »
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: 1,187
Cheeses: 41
Default personal text
Re: Roqueforti culture differnces
«
Reply #18 on:
February 12, 2013, 09:58:24 PM »
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