Reusng Brine

[bgreen]

Hi i have just made some Camembert and wondering if the brine i have used with Penicillium candidum can be reused for other types of cheese or will this cause contamination.  Just not sure if the brine is such an inhospitable medium that it kills off moulds like that.

Thanks for your advice Bruce

[WovenMeadows]

If worried about passing on the PC to future cheeses, just boil your brine first. It will still have the same salinity and minerals and pH.

[linuxboy]

If it's saturated, it's fine. But filter. Surface growth and surface biofilm are no good.

[Spellogue]

If it's saturated, it's fine. But filter.

Up to now I've been maintaining a separate brine for blues, but if I can confidently use the same brine for everything I'll much rather do that.  Anything to free up space in the fridge is a boon.

[bgreen]

Thanks for the advice WovenMeadonws and Linuxboy..... cheers