Author Topic: Queso fresco turns Queso Bleu ?  (Read 320 times)

Offline Matt_K

  • New Cheese
  • *
  • Location: Denton, TX
  • Posts: 1
  • Cheeses: 0
  • Default personal text
Queso fresco turns Queso Bleu ?
« on: October 10, 2013, 10:16:38 AM »
Hi!  I am a rookie cheese maker.  I've made mozzarella, ricotta with success many times, and a few other fresh cheeses several times also with great results.  I have made a few 'ad-lib' cheeses that I tasted today that are fantastic.  However, I made a 'fresh-white-cheese' like queso fresco/queso blanco that seemed fine within the first week..... then it sat in a closed container for a few weeks in the fridge before I got back to it.  Now it looks like a lump of white fresh cheese, but smells and tastes like a nice blue cheese of some kind.  No blue mold or white mold, but do see a tiny mold that under a magnifying glass appears short, clear, with sparse mycelia.  I took a tiny taste, but should I keep it? Eat it? Paper bag it? Seal it up?  What happened?

Sideboard:  I had a mother culture form some unknown cheese sort I bought that left in the fridge produced a wine/fermenty smell after a couple weeks but looks normal.  Freeze it?  Use it?  Toss it?

THANKS for any feedback !!