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.
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?