My journey to making penicillium roqueforti

[Roof Possum]

Just wondering if any of the folks who took part in this discussion are still around, and what their experiences have been trying to make Penicillium roqueforte.  I am in Nicaragua and can't get hold of blue cheese to start my bread starter with, so if anyone has found other ways to do it I'd love to hear..

[mikekchar]

I wasn't part of the discussion, but my wild blue mold is delicious.  I have made many intentional and unintentional blues with it.  However, it's really a matter of you can't grow a plant if you don't have the seeds.  I would say make some cheese, keep it on the cool side (say 10 C) and keep the humidity fairly high.  When blue grows, encourage it.  Let it go for a few weeks an then eat it.  If it tastes good then you're good to go.  If not, then there probably isn't anything you can do.