CheeseForum.org ยป Forum
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: mbuonocore on February 17, 2010, 04:24:40 PM
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I added blue mold in my milk while making muenster instead of b.linens. It looks horrible but do you think it will okay to eat in 3 months? Should I still wax it? Thanks.
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Why don't you just save it and try to age it like a blue. I don't see why it wouldn't be edible, just a bit different from a Muenster!
I don't think you ever want to wax a blue or a Muenster; they both need to breathe.
Maybe someone with more experience will jump in here and predict how this may turn out.
Pam
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It certainly won't hurt anything but it will be an interesting flavor and texture for a blue cheese.