I made a blue , well , actually a Gorgonzola.
It started out very blue but then seemed to get taken over by a white mold , when we finally ate some , it was very good , but more like a Cammembert , with some blue in it.
Just like a Cambozola I bought a while back.
I asked in another thread but no one replied , so I was wondering , as I have had no PC around that I know of , could it have been the mold from a Cured Pork loin that I had in the cave?
I had sprayed it with bactoferm mold 600 , which is Penicillium nalgiovense , I found some references stating that it indeed grows on cheese , but couldn't find anything stating that it had ever been intentionally used for that purpose.
Anyone else ever heard of that strain being used on a cheese?
Thanks and Cheers , Jim.