I was going to ask a B.linens question too, but since there already was this thread, I'm leeching in, sorry clherestian.
So, I was just wondering, is there any way to extract the B.linens from a store-bought cheese? If I bought a Port Salut cheese or similar, and soaked the rind in my brine, maybe some B.linens would pass to the brine -> to my cheese? Anyone tried this?
Maybe I'll just try it, unless you vote against me.
What about my backup plan... if I don't get the B.linens growing, can I save the cheese by falling back to another ripening method?