CheeseForum.org ยป Forum

CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: The_celt on March 20, 2013, 05:54:20 PM

Title: Will this work
Post by: The_celt on March 20, 2013, 05:54:20 PM
Hello all first post here
I just found this site this week and have been looking through the archives.
I live in Philadelphia pa. I have a friend who is bringing me some raw goats milk. I was wondering is anyone has made a blue goat Caerphilly?
Title: Re: Will this work
Post by: JeffHamm on March 20, 2013, 06:20:52 PM
Hi and welcome to the forum.  I know people have made goat caerphilly, but I don't recall seeing anyone try a blue version?  Caerphilly is a bit on the salty side, which might slow down the blue growth, but from my own experience it won't prevent it.  Might be worth a try.  Let us know how it goes if you do.

- Jeff