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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Mrmacsnow4 on January 16, 2013, 10:24:05 PM

Title: Blue cheese
Post by: Mrmacsnow4 on January 16, 2013, 10:24:05 PM

In aging blue cheese in a root cellar is it necessary to have a sterile environment? Will other molds get in after the holes are punctured and make the cheese taste off? Will the blue mold take off if my cave is at 36 degrees? Im looking to get some info before i try making a batch. Thanks

Title: Re: Blue cheese
Post by: AndreasMergner on January 17, 2013, 02:04:54 AM

I wouldn't start with a blue cheese if you don't know the answers to some of these questions, but don't let that stop you.  36 is too cold though.  You usually want 50-55, but blue needs a period of time at room temperature too. Humidity is very important too. Sterile is not needed, but you probably want it clean depending on the cheese and rind.

Title: Re: Blue cheese
Post by: Tomer1 on January 17, 2013, 07:13:13 AM

36f (2c) is way too cold.  even if your using a very cold resistance strain\culture of PR.