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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: graysalchemy on April 17, 2014, 03:07:18 PM
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Just went to look at my blue cheese in the cave, when I opened it i was hit by a terrible smell of cabbage or dimethyl sulfide. I know you get ammonia which is related to protein breakdown and I suppose DMS is as well. Anyone else heard of this or more to the point smelt it. :( :(
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Never had it that noticeable myself , but it is a natural occurrence in cheese , perhaps it just needs some air.
Catabolism of sulfur-containing amino acids plays an important role in the development of cheese flavor. During ripening, cystathionine β-lyase (CBL) is believed to contribute to the formation of volatile sulfur compounds (VSCs) such as methanethiol and dimethyl disulfide.
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Thanks for that, that's what I thought it was. :)
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"Your blue cheese smells of cabbage,
and your father smelt of elderberries"
Sorry. Couldn't resist.
:D ;)
Trent
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Never had that happen :o, always get the ammonia aroma
I agree with Jw just air it for a few hours
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"Your blue cheese smells of cabbage,
and your father smelt of elderberries"
Sorry. Couldn't resist.
:D ;)
Trent
I like elderberries............... in port , stout and wine. ;)
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Never had that happen :o, always get the ammonia aroma
I agree with Jw just air it for a few hours
I am not around till tuesday so I will give it an air then. I have moved it to a much cooler cave now at about 5c as it was going a bit soft in the regular cave and it is only 6 weeks old, and need it to last out a few more weeks yet.
cheers
Alistair