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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: The_celt on March 20, 2013, 05:54:20 PM
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Hello all first post here
I just found this site this week and have been looking through the archives.
I live in Philadelphia pa. I have a friend who is bringing me some raw goats milk. I was wondering is anyone has made a blue goat Caerphilly?
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Hi and welcome to the forum. I know people have made goat caerphilly, but I don't recall seeing anyone try a blue version? Caerphilly is a bit on the salty side, which might slow down the blue growth, but from my own experience it won't prevent it. Might be worth a try. Let us know how it goes if you do.
- Jeff