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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: John@PC on August 27, 2013, 11:20:07 PM
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From the "always willing to try something new" category: I had some (1) fresh whey ricotta and (2) some p. Roqueforti spray I was using to re-inoculate a Stilton so I figured what would happened if they were "married". I broke up the ricotta and added some salt, then sprayed with the mold and mixed. Lightly pressed in a ricotta mold and after drying a day sprayed the outside and stuck it in a minicave.
Here it is after about 3-4 weeks. Texture is slightly crumbly and taste is "interesting"; not bad but a bit "young and wild" for any blue I've had. That said I was surprised it was as good as it was! Never one to give up I wrapped in cheesepaper and put it back in the fridge. Will check in a month or so.
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Anything inoculated with PR is eventually good , I think you may like it.
It reminds me of woodshop in junior high , any thing you made , no matter how bad it turned out , or what it looked like , could always be passed off as an "ashtray". ;D
And anything with PR , will be a Blue cheese , one way or another.
And a good one I would bet.