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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Spores vs old blue cheese
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Topic: Spores vs old blue cheese (Read 1030 times)
Frodage
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Spores vs old blue cheese
«
on:
November 26, 2014, 05:45:37 AM »
I'm really tempted to make a blue cheese. All the recipes I've seen use P. roqueforti spores. Has any one ever taken an old piece of blue cheese and stirred it into the make? Would that work? What are the advantages and disadvantages?
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Andrew Marshallsay
Old Cheese
Location: South Australia
Posts: 822
Cheeses: 115
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Re: Spores vs old blue cheese
«
Reply #1 on:
November 26, 2014, 06:58:14 AM »
It certainly is possible. You might find the following interesting:
http://thewayofcheese.com/penicillium-roqueforti-aka-blue-mould/
http://biology.clc.uc.edu/fankhauser/cheese/blue_cheese/blue_cheese.htm
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- Andrew
Frodage
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Re: Spores vs old blue cheese
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Reply #2 on:
November 26, 2014, 02:07:22 PM »
Hi Andrew,
Thanks!
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CheeseForum.org » Forum
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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Spores vs old blue cheese