CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: seemunkee on April 16, 2013, 02:37:31 AM
-
Made my 2nd blue in Feb using a recipe I got from thecheesemaker.com. One error I made was piercing it with a bamboo kebab skewer. There are hard reddish colored veins where it was pierced. Could that be B linens?
I recently got a small wine fridge and moved the second one from the beer fridge, set at 45 degrees, to the wine cooler, which is 55 degrees. I now have some brown mold growing on it. Should it be moved back to the colder fridge? Let it age longer?
-
Oooh, my head hurts from standing on it to view that one pic. ::)
I might recommend that you not use a bamboo skewer inside your cheese, but instead choose stainless steel or plastic that can be more adequately sterilized (with Star-San, etc.) You may have innoculated your pristine cheese with who knows what. :o
-Boofer-
-
I must have been posting that for the anitpodal members.
I'm using a clean metal skewer on my Stilton, so hopefully won't get the same issue with it.