Can I use the whey from bleu cheese to make ricotta or anything else?

[witchy13]

Hi,
I will be making my 1st attempt at mold ripened cheese in a couple of days. I plan on making Gorgonzola. I want to know if I can use the whey  with Penicillium Roqueforti in it and if so, what can I use it for? I hate to waste anything.

Thanks

[Schnecken Slayer]

If you make Ricotta then the temperature involved should kill the PR culture left over in the whey.

[witchy13]

Thanks for replying. I thought the high temp would kill the mold but wanted to be sure.