CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: mbuonocore on February 17, 2010, 04:24:40 PM

Title: Muenster - Added Blue Mold Instead Of B. linens!
Post by: mbuonocore on February 17, 2010, 04:24:40 PM
I added blue mold in my milk while making muenster instead of b.linens.   It looks horrible but do you think it will okay to eat in 3 months?  Should I still wax it?  Thanks.
Title: Re: Muenster - Added Blue Mold Instead Of B. linens!
Post by: mtncheesemaker on February 17, 2010, 06:26:56 PM
Why don't you just save it and try to age it like a blue. I don't see why it wouldn't be edible, just a bit different from a Muenster!
I don't think you ever want to wax a blue or a Muenster; they both need to breathe.
Maybe someone with more experience will jump in here and predict how this may turn out.
Pam
Title: Re: Muenster - Added Blue Mold Instead Of B. linens!
Post by: DeejayDebi on February 19, 2010, 04:52:25 AM
It certainly won't hurt anything but it will be an interesting flavor and texture for a blue cheese.