freezing blue cheese

Started by broombank, May 12, 2024, 09:59:53 PM

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I recently made a Bleu de Termignon replica with surprising success. I bought a piece of this very rare french blue at a French cheese shop in Prague and on return home used a piece made into a slurry with milk to inoculate curd. This cheese is VERY seasonal as it's only made from June to October in the high pastures of Savoie. I want now to freeze a piece of my own cheese and use it as a starter culture in another cheese. Doe anyone have a ny experience of this ? Will the blue mould survive freezing and if so for how long ? 


It will definitely survive freezing. P. Roqueforti/mold spores are very hardy. I used to freeze store bought Danish blue cheese for many many months and it was still viable as a blue mold culture in blue cheese.


thanks Aris - I am going to try this and see what happens