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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => RENNET COAGULATED - Semi-Hard "Sweet" Washed Curd => Topic started by: Mandalay on December 03, 2017, 02:53:52 PM
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I am new to making the Tomme Cheeses. Please excuse my lack of knowledge of these, but I am wanting make them.
Although my question in regard to the use of ARN, PLA &/or Mycodore may be common place to many it is new to me. With the use of these
ripening cultures. Will they effect other cheeses as for contaminating other cheeses in my Cave? I am assuming that they would be treated the same as
having cheeses w mold mixed w Gouda's, Cheddar's, etc.
If you could give me some information as their use and when you add them.
Thank You
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Welcome to the forum.
You can use the SEARCH function to read what other folks have done. In one of my recent cheeses (http://cheeseforum.org/forum/index.php/topic,16661.msg127880.html#msg127880) I included some attachments that may help guide you.
As with any cheese that you may make, your hands should be clean. I prefer to use throw-away gloves to greatly reduce the possibility of infection or cross-contamination. The gloves don't have any crevices such as fingernails which could harbor residual cultures from previous cheeses. The ARN and PLA contain Brevibacterium linens as well as Geotrichum candidum which can be pervasive if you aren't careful as mentioned earlier.
You didn't mention Penicillum roqueforti which may be more pervasive than the linens and Geo. Most folks here use a separate cave to develop their blue cheeses to try to control the spread of the blues.
Hope this helps.
-Boofer-