Lactic blue cheeses,does such a thing exist?

[NimbinValley]

Hi.

The saccharomyces that I have is SIGMA 30, but not sure what the actual yeast isolate is.  It comes in small plastic vials with one dose sufficient for 150L of milk.  I used only 1/4 vial for 100L of milk and got good results in terms of gas production but I didn't like the flavour.

[Tomer1]

I wonder where the idea of using it originated, is there any type of cheese using yeast (perhaps historically as fermenting wine or beer) as part of the "recipe" ?

[linuxboy]

Tomer, it is best IMHO to think of this not as bread or fermenting yeast. It is sereviciae, but a special strain. It follows normal glucose fermentation pathways, but will also help to hydrolize as casein, adding flavor. In raw milk blue cheese, this kind of strain is often found naturally in established ecosystems. The origin I think is not in a practice... it's modern... isolated yeast added back to pasteurized milk in a recipe to achieve specific properties.

[Gürkan Yeniçeri]

I wrote to the company to get an answer about what sort of yeast bacteria in this product. Will let you know.

[iratherfly]

Thanks!

[Tomer1]

Another modern wonder I suppose...   

[Gürkan Yeniçeri]

Here is the doco that came from the company.

[iratherfly]

Thanks Gürkan!

Saccharomyces cerevisiae - that's really just simple baker's yeast!

Tomer - I am surprised you don't know it, saccharomyces cerevisiae is one of the most popular yeast products in wine and beer brewing. In fact the name means something like that... sacchar... = sugar and cerevisiae is like the Spanish word cesrveza - beer!

[Tomer1]

I could not call myself a winemaking enthusiest If I didnt know this simple fact  ^-^

I found this nice little article about expirimentation of a SC. Isolate in gorganzola style cheese.
http://www.sciencedirect.com/science/article/pii/S0168160501005773

It takes about its role in the degredation of casein which is what I think Linuxboy talked above earlier.

[linuxboy]

that's really just simple baker's yeast!

IMHO, the strain differences are drastic enough to where this one in practice only slightly resembles modern baker's yeast. This strain is moderately useful for CO2 production, unlike baker's yeast, which produces tons of it rapidly. This adjunct is better to help with deacidification, openness, and flavor formation. It consumes hydrolyzed lactose as a primary energy source IIRC.

[dthelmers]

A related question: in Abbey style cheeses where they wash with beer, is the yeast from the beer colonizing the surface and helping with proteolysis and other processes in the aging of the cheese?

[linuxboy]

You mean like in Chimay grand cru? Yes.

[Tomer1]

  deacidification, openness, and flavor formation. It consumes hydrolyzed lactose as a primary energy source IIRC.

Thats interesting, how does the deacidification works? 
I know that some S.C isolates have a "trick" up their sleeve,  which allows them to partially consume malic acid as secondary energy source.  is there a simmilarity here?

(I know this is big boys stuff and my molecular science is non existant  ;))

[linuxboy]

Thats interesting, how does the deacidification works? 

Essentially as you described. Yeast has mechanisms that enable it to ferment multiple types of fermentables directly. It prefers glucose due to a phenomenon called catabolytic repression, which is basically when certain enzymes are not produced in the presence of a preferred food source. But it will consume other sources of carbon on a limited basis, deacidifying the surface. The best yeast for this is kluyveromyces, but some saccharomyces will also work to an extent (and much slower).

[Tomer1]

Im afrid to report a fail with the lactic blue,

I got major bitterness and way too much sharpness, Perhaps my PR strain is not suitable for this style.
I'l upload my camera pics tomorow.