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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: jwalker on April 22, 2013, 02:06:08 PM

Title: Blue seems more like Cam.
Post by: jwalker on April 22, 2013, 02:06:08 PM
I made a blue , well , actually a Gorgonzola.

It started out very blue but then seemed to get taken over by a white mold , when we finally ate some , it was very good , but more like a Cammembert , with some blue in it.

Just like a Cambozola I bought a while back.

I asked in another thread but no one replied , so I was wondering , as I have had no PC around that I know of , could it have been the mold from a Cured Pork loin that I had in the cave?

I had sprayed it with bactoferm mold 600 , which is Penicillium nalgiovense , I found some references stating that it indeed grows on cheese , but couldn't find anything stating that it had ever been intentionally used for that purpose.

Anyone else ever heard of that strain being used on a cheese?

Thanks and Cheers , Jim.
Title: Re: Blue seems more like Cam.
Post by: linuxboy on April 22, 2013, 03:29:28 PM
Yes, I have used it before in cheese. And it grows naturally in the wild. nalgiovense and candidum are close genetically.
Title: Re: Blue seems more like Cam.
Post by: dthelmers on April 22, 2013, 06:47:47 PM
I had the reverse happen. My candidum jumped to my cured pork loin. It's now in my meat locker, and starts on all my dry aging pork. It seems to keep other molds at bay.
Dave in CT
Title: Re: Blue seems more like Cam.
Post by: jwalker on April 22, 2013, 08:11:19 PM
Thanks guys , just what I was hoping to hear.

Cheers , Jim.