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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Everything Else => Topic started by: silverjam on May 12, 2012, 12:05:44 PM

Title: Cross-contamination of bacteria possible in a saturated brine?
Post by: silverjam on May 12, 2012, 12:05:44 PM

I am about to brine a Fourme d Ambert (Blue Cheese lightly pressed using MM100 and peni roqueforti PV) for about 6 hours in my 'already used' saturated brine.

Two questions:

The brine has had mostly B Linen cheeses in it such as Brick and Tilsit, Talleggio). So if I brine the Amberts will...

A. The Ambert pick up some B Linens and/or
B. Will the brine pick up Peni Roq (if I brine the Amberst) and spread to future cheeses I brine?

I would have though the saturated brine would not allow for the B Linens or Peni Roq to survive? I just don't won't my blues to turn orange or my oranges to turn blue. I have a feeling they may look purple if that happens!!

Any thoughts or knowledge on this one?

Title: Re: Cross-contamination of bacteria possible in a saturated brine?
Post by: Tomer1 on May 12, 2012, 12:09:41 PM

You can boil the brine to kill anything living in it.

Title: Re: Cross-contamination of bacteria possible in a saturated brine?
Post by: Sailor Con Queso on May 12, 2012, 08:04:59 PM

You can also use a little bit of bleach.