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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Baby Chee on September 26, 2009, 12:36:34 AM

Title: What is more likely to jump cheeses?
Post by: Baby Chee on September 26, 2009, 12:36:34 AM
I have two caves available, and I want to make Blue, p. Cand. cheeses, and Swiss.

What would the best placement be?  Blue alone with P. Cand and Swiss?  P. Cand. alone and Blue with Swiss?

Or are Blue and P. Cand. both massive jumpers?
Title: Re: What is more likely to jump cheeses?
Post by: DeejayDebi on September 26, 2009, 01:43:57 AM
From what I have read blues are the worst or best depending on how you look at it.
Title: Re: What is more likely to jump cheeses?
Post by: Baby Chee on September 26, 2009, 02:05:22 AM
So it can be contained?  I had heard of p. cand. jumping onto blues.
Title: Re: What is more likely to jump cheeses?
Post by: Cheese Head on September 26, 2009, 08:45:19 PM
Baby Chee, good question, I think it's been discussed before but I can't find where.

My understanding but I could be wrong (if so someone please correct me) is that:
I'd keep both away from your Swiss!

PS: A different topic, but many blue cheeses like Danish Blue are made with both P roq & P candidum like Rosenborg (http://www.rosenborg.com), click on USA then History tab to get details.
Title: Re: What is more likely to jump cheeses?
Post by: Alex on September 26, 2009, 08:54:56 PM
P roqueforti is the most "violent", so keep it isolated. I age Camemberts and other cheeses in the same fridge cave, never experienced problems.