Author Topic: Cross-contamination of bacteria possible in a saturated brine?  (Read 2009 times)

silverjam

  • Guest
I am about to brine a Fourme d Ambert (Blue Cheese lightly pressed using MM100 and peni roqueforti PV) for about 6 hours in my 'already used' saturated brine.

Two questions:

The brine has had mostly B Linen cheeses in it such as Brick and Tilsit, Talleggio). So if I brine the Amberts will...

A. The Ambert pick up some B Linens and/or
B. Will the brine pick up Peni Roq (if I brine the Amberst) and spread to future cheeses I brine?

I would have though the saturated brine would not allow for the B Linens or Peni Roq to survive? I just don't won't my blues to turn orange or my oranges to turn blue. I have a feeling they may look purple if that happens!!

Any thoughts or knowledge on this one?

Tomer1

  • Guest
Re: Cross-contamination of bacteria possible in a saturated brine?
« Reply #1 on: May 12, 2012, 12:09:41 PM »
You can boil the brine to kill anything living in it.

Sailor Con Queso

  • Guest
Re: Cross-contamination of bacteria possible in a saturated brine?
« Reply #2 on: May 12, 2012, 08:04:59 PM »
You can also use a little bit of bleach.