CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => INGREDIENTS - Ripening Aroma & Flavour Cultures & Enzymes => Topic started by: DoctorCheese on February 25, 2017, 08:06:53 PM
-
I am currently aging my Red White and Blue cheese that has grown some wild what I assume is P Candidum. This gave me a crazy idea to harvest some of it and try to make a white mold ripened cheese! Any ideas of how reasonable this is? I plan to do it tomorrow so if anyone who sees this has input please don't hold back.
-
I did it a couple of times. I cut off a piece of bloomy brie rind and rubbed the new cheese with it. It works pretty well but I am not sure I could harvest only PC because PC and GEO often grow together. Experiments is the best part of cheesemaking imho. :D So good luck in your research :D
-
Where is Linuxboy or sailor when you need them .
I wonder what is the safest way to isolate this and culture it ? Assuming it is wild and not an escaped fugitive from your cultures.
-
Where is Linuxboy or sailor when you need them .
I wonder what is the safest way to isolate this and culture it ? Assuming it is wild and not an escaped fugitive from your cultures.
I have never had any candidums or geotrichum before, so I know it is wild. Unless my rougeforti cultures I bought were contaminated by the manufacturer.
-
I hope you let us know what the taste is as you could have something very nice . And thus would feel,the over welling urge to share said culture with your known and un known cheese making friends through out the worl
-
This gave me a crazy idea to harvest some of it and try to make a white mold ripened cheese! Any ideas of how reasonable this is?
I do NOT recommend wild harvest of any mold or bacteria. The chances of contamination is not worth saving a few bucks.