Author Topic: My journey to making penicillium roqueforti  (Read 1163 times)

Offline Matthewcraig

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My journey to making penicillium roqueforti
« on: February 20, 2014, 12:56:57 PM »
This topic is going to be dedicated to my journey making the infamous roqueforti blue mould, I know that 100s of years ago they used bread to incubate mould for cheese I know that sourdough is well known to go off and produce blue roqueforti, so I am going to make it from scratch.

Day 1 I put 2 tbs of rye flower in a cup with 1tbs of strong white flour 3.5 grams of yeast and a teaspoon of sugar, I then added 6 tbs of warm water and stirred it well to form a paste. What I am making here is the culture for the sourdough bread every day I will put up and update of the progress until it is ready to make the sourdough bread.
If cheese was as easy as boiling an egg 8)


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Offline linuxboy

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Re: My journey to making penicillium roqueforti
« Reply #1 on: February 20, 2014, 02:20:21 PM »
What are you using as the inoculant? The practice in Roquefort was traditionally to put a loaf of bread next to aging cheese, and the natural prevalence of the ambient p roqueforti strains inoculated the bread.
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Offline graysalchemy

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Re: My journey to making penicillium roqueforti
« Reply #2 on: February 20, 2014, 02:25:37 PM »
I inoculated a bit of fresh sourdough baguette I made with some blue cheese. It grew all the way through the bread. Sourdough is supposedly to acidic fro other microbes to take hold so the PR will take over. I used some this week on a blue I broke of a lump and placed it in some boiled and chilled water , shock it up and drain off the fluid. It hasn't started to go blue but early days yet.

If you were making sourdough why did you put yeast and sugar in, they will compete with the natural yeasts and bacteria in the rye flour, not what you want.

Offline Matthewcraig

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Re: My journey to making penicillium roqueforti
« Reply #3 on: February 20, 2014, 02:40:42 PM »
I am making the sourdough starter so these are needed to even start the dough and I am spraying the finished bread then keeping it in an airtight box.
If cheese was as easy as boiling an egg 8)

Offline ArnaudForestier

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Re: My journey to making penicillium roqueforti
« Reply #4 on: February 20, 2014, 02:56:34 PM »
Cool project, Matthew, looking forward to seeing it develop.  Not sure about your experience, but I've maintained two starters, a rye and a wheat starter, stretching back to 2004.  Neither one was started with sugar; especially with rye, and its pentosans, enough available nutrition for ambient yeasts and bacterias to kick in without much of anything, in my experience, but water, time, and a good feeding schedule.
- Paul


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Offline Matthewcraig

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Re: My journey to making penicillium roqueforti
« Reply #5 on: February 20, 2014, 03:10:05 PM »
Thank you very much if it dosent go to plan I will not add sugar to my next attempt :)
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Offline ArnaudForestier

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Re: My journey to making penicillium roqueforti
« Reply #6 on: February 20, 2014, 03:33:35 PM »
Oh, Matthew, I wasn't saying that's bad, just that I haven't found it necessary.  But that's just my experience. 

Cool you're doing this - cheese to you!
- Paul

Offline Matthewcraig

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Re: My journey to making penicillium roqueforti
« Reply #7 on: February 20, 2014, 04:19:09 PM »
Thankyou very much :)
If cheese was as easy as boiling an egg 8)

Offline H-K-J

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Re: My journey to making penicillium roqueforti
« Reply #8 on: February 20, 2014, 05:08:52 PM »
I have wanted to figure this out myself, am keeping an eye on your thread O0
I do hope this works would be great to be able to make my own PR 8)
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But the ability to cope with it."

Offline Matthewcraig

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Re: My journey to making penicillium roqueforti
« Reply #9 on: February 20, 2014, 05:22:31 PM »
I have wanted to figure this out myself, am keeping an eye on your thread O0
I do hope this works would be great to be able to make my own PR 8)

No problem I will try to post an update most days
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Offline graysalchemy

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Re: My journey to making penicillium roqueforti
« Reply #10 on: February 21, 2014, 03:08:09 AM »
Have a look here I found it a great help.

This is my culture. It was a solid piece of bread but I have broken it up to aid drying. As you can see the PR runs all the way through and there is no sign of any other mold this is now over a month old.



Another tip is to ferment your final dough for 36 hrs as it is the acidity of the sourdough which provides the environment that only the PV will thrive.

Offline Raw Prawn

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Re: My journey to making penicillium roqueforti
« Reply #11 on: February 21, 2014, 03:31:54 AM »
I have made a blue culture which I am using at the moment. (I notice that you have posted some valuable information on that thread, Matt.)
The inspiration came from this:
http://thewayofcheese.com/penicillium-roqueforti-aka-blue-mould/
This is my second attempt at this. The first grew some lovely mould from a blue which, I understand, uses a fairly unique strain of PR, which they grow on bread. That first effort, although it grew some nice looking blue mould, also had some black and chrome-yellow growths alongside of it. I ditched that. For the second attempt, I blended up a solution of the cheese and sprayed it over the whole surface of the bread slice.
- Andrew

Offline Matthewcraig

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Re: My journey to making penicillium roqueforti
« Reply #12 on: February 21, 2014, 05:30:09 AM »
Thankyou raw prawn I am also going to spray onto the bread
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Offline linuxboy

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Re: My journey to making penicillium roqueforti
« Reply #13 on: February 21, 2014, 07:24:13 AM »
Quote
which provides the environment that only the PV will thrive.
This isn't the case, other molds can grow at the higher acidity levels.
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Offline graysalchemy

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Re: My journey to making penicillium roqueforti
« Reply #14 on: February 21, 2014, 07:27:12 AM »
Off course but hopefully the PV will get a head start and dominate and outcompete other microbes in the favourable environment.