Author Topic: penicillium roqueforti ?  (Read 1084 times)

Offline Daznz

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penicillium roqueforti ?
« on: September 16, 2009, 04:01:46 AM »
When taking penicillium roqueforti from a store  bought  cheese what would be the process  before adding it in the cheese making process and when would I add it ?

Thanks Daza
« Last Edit: September 16, 2009, 04:08:47 AM by Daznz »

Offline Daznz

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Re: penicillium roqueforti ?
« Reply #1 on: September 17, 2009, 03:13:43 AM »
Guess I've stumped the forum  :o has no one taking some cheese from a store blue and made blue cheese from it ?

These cheese makers that have a few different types of blue cheeses I understand there will be different types of curd more cream added etc etc
but is there different types of penicillium roqueforti ?

Daza
« Last Edit: September 17, 2009, 03:44:27 AM by Daznz »

Offline Wayne Harris

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Re: penicillium roqueforti ?
« Reply #2 on: September 17, 2009, 08:02:14 AM »
You might look here:

or here.
Wayne A. Harris - in vino veritas

Offline Daznz

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Re: penicillium roqueforti ?
« Reply #3 on: September 17, 2009, 01:41:37 PM »
Thanks for that, How did your blue turn out made from the store cheese

Offline Wayne Harris

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Re: penicillium roqueforti ?
« Reply #4 on: September 17, 2009, 01:58:55 PM »
Mine actually never got made.
Wayne A. Harris - in vino veritas