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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Daznz on September 16, 2009, 09:01:46 AM

Title: penicillium roqueforti ?
Post by: Daznz on September 16, 2009, 09:01:46 AM

When taking penicillium roqueforti from a store  bought  cheese what would be the process  before adding it in the cheese making process and when would I add it ?

Thanks Daza

Title: Re: penicillium roqueforti ?
Post by: Daznz on September 17, 2009, 08:13:43 AM

Guess I've stumped the forum  :o has no one taking some cheese from a store blue and made blue cheese from it ?

These cheese makers that have a few different types of blue cheeses I understand there will be different types of curd more cream added etc etc
but is there different types of penicillium roqueforti ?

Daza

Title: Re: penicillium roqueforti ?
Post by: wharris on September 17, 2009, 01:02:14 PM

You might look here: (http://cheeseforum.org/forum/index.php/topic,237.msg8856.html#msg8856)

or here (http://cheeseforum.org/forum/index.php/topic,1002.msg7282.html#msg7282).

Title: Re: penicillium roqueforti ?
Post by: Daznz on September 17, 2009, 06:41:37 PM

Thanks for that, How did your blue turn out made from the store cheese

Title: Re: penicillium roqueforti ?
Post by: wharris on September 17, 2009, 06:58:55 PM

Mine actually never got made.