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
If you make Ricotta then the temperature involved should kill the PR culture left over in the whey.
Thanks for replying. I thought the high temp would kill the mold but wanted to be sure.