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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: WovenMeadows on November 09, 2012, 03:27:11 PM

Title: Blue turning white
Post by: WovenMeadows on November 09, 2012, 03:27:11 PM

I started a blue (the generic "blue" from EHC) a couple weeks ago; the blue mold was coming in nicely at around a week, when I skewered it with a sterilized pick. But now, about a week later, the blue hasn't seemed to spread any more, and white penicillin mold is taking over. What should I do? A similar thing happened with my last blue as well, except the red mold took over.  My frozen roquefort cultures may be on the old side.

Title: Re: Blue turning white
Post by: H-K-J on November 09, 2012, 04:39:19 PM

I don't know what type of hoop/mold you are using, I do believe the the changes you are seeing are normal.
As long as the cheese hasn't got an ammonia aroma you should be fine.
all of my makes have changed differently, the one in this thread (http://cheeseforum.org/forum/index.php/topic,9796.0.html) had a lot of white on it toward the end :)