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
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