My journey to making penicillium roqueforti

[jwalker]

Very interesting , I have been thinking about this for a while too , but wasn't sure if it could be done at home.

Will the yeast in the bread have any effect on the cheese ?

I'll definitely be watching for some cheese trials.

[graysalchemy]

The yeast will be dead as a dodo being baked in the oven for for 40 minutes at 450f.

[linuxboy]

The yeast will be dead as a dodo being baked in the oven for for 40 minutes at 450f.

The mold will use some of the dead yeast as food. Lots of b vitamins.

[Matthewcraig]

I have just made the bread and I have halved it, half for the mould and the other half for some butter and jam :) anyway I have sprayed it will a mould solution so that will start it off hopefully. I will update this with more pics once mould starts growing .

[Matthewcraig]

Sorry for the lack of an update have been to busy making cheese well here are a few pictures to blue seems to be doing very well and can be scraped off easily, don't really know when I should 'harvest' it any ideas?

[linuxboy]

3 weeks is rule of thumb. after 4, you won't get too many new spores.

[Matthewcraig]

Ok Thankyou very much

[Spellogue]

So then, do you just crush up a chunk of dry blue bread and make a slurry to vat innoculate the milk at the beginning of a make, or is there more to the process of getting the PR into the cheese?

[Matthewcraig]

What I am planning to do it scrape the blue mould of the bread and strain it through a tea strainer so I am left with just the mould and less crumbs.

[Matthewcraig]

Sorry for the lack of an update been to busy to scrape off my mould, I don't really know what I am going to do next, I am thinking of drying out the collected mould then freezing it, anyone have any ideas?

[linuxboy]

Without lab gear, your best bet is to slowly dry out the concentrate (don't heat, at least not above ~85ish F, use fan instead, thin layer, then pulverize powder). And then store powder in fridge. Freezer, unless you completely dessicate or freeze dry, will give you lower viability. Can also just dry out the bread and use after pulverizing. Lower concentration per gram then.

With lab gear, centrifuge, collect concentrate, purify if necessary, and store in hypotonic solution in fridge or lyophilize.

[Matthewcraig]

I'll go that without lab gear path, Thankyou very much for the help :)

[graysalchemy]

I found that with mine the bread substrate was infected to the core, so I think I wil grind it up to a powder and use that, though I may mix with water on the day and strain through a tea strainer.

[Tomer1]

I've done this before,  after using it in a blue stilton style cheese it turned out the strain I got was overly strong in flavor and has a big of a musty\dump celler aroma.
But hi, If im stranded on an island with a cow\sheep\goat and want to make some blue cheese, Im possitive I can :P 

[graysalchemy]

Had some of my last lot at the weekend and it tasted just fine.  ;)

Got some more sourdough going mouldy as we speak.  ;D