Author Topic: My journey to making penicillium roqueforti  (Read 1160 times)

Offline jwalker

  • Old Cheese
  • *****
  • Location: Creston BC Canada
  • Posts: 648
  • Cheeses: 66
  • I thought I was indecisive , now I'm not so sure!
Re: My journey to making penicillium roqueforti
« Reply #15 on: February 21, 2014, 10:26:20 AM »
Very interesting , I have been thinking about this for a while too , but wasn't sure if it could be done at home.

Will the yeast in the bread have any effect on the cheese ?

I'll definitely be watching for some cheese trials.

No..........I'm not a professional CheeseMaker , but I play one on TV.


Guests, join the CheeseForum.org community to remove this ad.


Offline graysalchemy

  • Mature Cheese
  • ****
  • Location: Manchester
  • Posts: 130
  • Cheeses: 5
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #16 on: February 21, 2014, 10:35:58 AM »
The yeast will be dead as a dodo being baked in the oven for for 40 minutes at 450f.

Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: My journey to making penicillium roqueforti
« Reply #17 on: February 21, 2014, 11:17:37 AM »
Quote
The yeast will be dead as a dodo being baked in the oven for for 40 minutes at 450f.
The mold will use some of the dead yeast as food. Lots of b vitamins.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Matthewcraig

  • Mattcr
  • Mature Cheese
  • ****
  • Location: United Kingdom
  • Posts: 160
  • Cheeses: 7
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #18 on: February 25, 2014, 03:00:44 PM »
I have just made the bread and I have halved it, half for the mould and the other half for some butter and jam :) anyway I have sprayed it will a mould solution so that will start it off hopefully. I will update this with more pics once mould starts growing .
If cheese was as easy as boiling an egg 8)

Offline Matthewcraig

  • Mattcr
  • Mature Cheese
  • ****
  • Location: United Kingdom
  • Posts: 160
  • Cheeses: 7
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #19 on: March 21, 2014, 03:57:18 PM »
Sorry for the lack of an update have been to busy making cheese well here are a few pictures to blue seems to be doing very well and can be scraped off easily, don't really know when I should 'harvest' it any ideas?
If cheese was as easy as boiling an egg 8)


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: My journey to making penicillium roqueforti
« Reply #20 on: March 21, 2014, 04:10:55 PM »
3 weeks is rule of thumb. after 4, you won't get too many new spores.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Matthewcraig

  • Mattcr
  • Mature Cheese
  • ****
  • Location: United Kingdom
  • Posts: 160
  • Cheeses: 7
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #21 on: March 21, 2014, 04:13:58 PM »
Ok Thankyou very much
If cheese was as easy as boiling an egg 8)

Offline Spellogue

  • Michael
  • Mature Cheese
  • ****
  • Location: Ohio
  • Posts: 303
  • Cheeses: 14
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #22 on: March 21, 2014, 11:27:30 PM »
So then, do you just crush up a chunk of dry blue bread and make a slurry to vat innoculate the milk at the beginning of a make, or is there more to the process of getting the PR into the cheese?
I can resist anything but temptation.      ~ Oscar Wilde

Offline Matthewcraig

  • Mattcr
  • Mature Cheese
  • ****
  • Location: United Kingdom
  • Posts: 160
  • Cheeses: 7
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #23 on: March 22, 2014, 04:05:52 AM »
What I am planning to do it scrape the blue mould of the bread and strain it through a tea strainer so I am left with just the mould and less crumbs.
If cheese was as easy as boiling an egg 8)

Offline Matthewcraig

  • Mattcr
  • Mature Cheese
  • ****
  • Location: United Kingdom
  • Posts: 160
  • Cheeses: 7
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #24 on: March 29, 2014, 05:14:23 PM »
Sorry for the lack of an update been to busy to scrape off my mould, I don't really know what I am going to do next, I am thinking of drying out the collected mould then freezing it, anyone have any ideas?
If cheese was as easy as boiling an egg 8)


Guests, join the CheeseForum.org community to remove this ad.


Offline linuxboy

  • Old Cheese
  • *****
  • Location: Ukiah, CA
  • Posts: 3,986
  • Cheeses: 199
  • www.wacheese.com
    • Washington Cheese Guild
Re: My journey to making penicillium roqueforti
« Reply #25 on: March 29, 2014, 06:30:47 PM »
Without lab gear, your best bet is to slowly dry out the concentrate (don't heat, at least not above ~85ish F, use fan instead, thin layer, then pulverize powder). And then store powder in fridge. Freezer, unless you completely dessicate or freeze dry, will give you lower viability. Can also just dry out the bread and use after pulverizing. Lower concentration per gram then.

With lab gear, centrifuge, collect concentrate, purify if necessary, and store in hypotonic solution in fridge or lyophilize.
Taking an extended leave (until 2015) from the forums to build out my farm and dairy. Please e-mail or PM if you need anything.

Offline Matthewcraig

  • Mattcr
  • Mature Cheese
  • ****
  • Location: United Kingdom
  • Posts: 160
  • Cheeses: 7
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #26 on: March 30, 2014, 06:43:50 AM »
I'll go that without lab gear path, Thankyou very much for the help :)
If cheese was as easy as boiling an egg 8)

Offline graysalchemy

  • Mature Cheese
  • ****
  • Location: Manchester
  • Posts: 130
  • Cheeses: 5
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #27 on: March 30, 2014, 06:44:30 AM »
I found that with mine the bread substrate was infected to the core, so I think I wil grind it up to a powder and use that, though I may mix with water on the day and strain through a tea strainer.

Offline Tomer1

  • Old Cheese
  • *****
  • Location: Israel
  • Posts: 1,669
  • Cheeses: 33
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #28 on: April 07, 2014, 05:00:05 PM »
I've done this before,  after using it in a blue stilton style cheese it turned out the strain I got was overly strong in flavor and has a big of a musty\dump celler aroma.
But hi, If im stranded on an island with a cow\sheep\goat and want to make some blue cheese, Im possitive I can :P 
Amatuar winemaker,baker, cook and musician
not in any particular order.

Offline graysalchemy

  • Mature Cheese
  • ****
  • Location: Manchester
  • Posts: 130
  • Cheeses: 5
  • Default personal text
Re: My journey to making penicillium roqueforti
« Reply #29 on: April 08, 2014, 11:02:10 AM »
Had some of my last lot at the weekend and it tasted just fine.  ;)

Got some more sourdough going mouldy as we speak.  ;D