Author Topic: What is more likely to jump cheeses?  (Read 778 times)

Offline Baby Chee

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What is more likely to jump cheeses?
« on: September 25, 2009, 07:36:34 PM »
I have two caves available, and I want to make Blue, p. Cand. cheeses, and Swiss.

What would the best placement be?  Blue alone with P. Cand and Swiss?  P. Cand. alone and Blue with Swiss?

Or are Blue and P. Cand. both massive jumpers?
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Offline DeejayDebi

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Re: What is more likely to jump cheeses?
« Reply #1 on: September 25, 2009, 08:43:57 PM »
From what I have read blues are the worst or best depending on how you look at it.

Offline Baby Chee

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Re: What is more likely to jump cheeses?
« Reply #2 on: September 25, 2009, 09:05:22 PM »
So it can be contained?  I had heard of p. cand. jumping onto blues.
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Offline John (CH)

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Re: What is more likely to jump cheeses?
« Reply #3 on: September 26, 2009, 03:45:19 PM »
Baby Chee, good question, I think it's been discussed before but I can't find where.

My understanding but I could be wrong (if so someone please correct me) is that:
  • Both P roqueforti and P candidum will jump.
  • P candidum is the more robust.
I'd keep both away from your Swiss!

PS: A different topic, but many blue cheeses like Danish Blue are made with both P roq & P candidum like Rosenborg, click on USA then History tab to get details.

Offline Alex

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Re: What is more likely to jump cheeses?
« Reply #4 on: September 26, 2009, 03:54:56 PM »
P roqueforti is the most "violent", so keep it isolated. I age Camemberts and other cheeses in the same fridge cave, never experienced problems.
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