freezing blue cheese

[broombank]

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 ? 

[Aris]

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.

[broombank]

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

[broombank]

just as a follow up this Bleu de Termignan turned out to be my best blue yet. it was absolutely delicious with a unique quite mild flavour. Anyone interested can watch the film made by Mons Cheesemakers of the production of Bleu de Termignan in the high pastures of Savoie
https://mons-cheese.co.uk/products/bleu-de-termignon?srsltid=AfmBOoqyvzweFXhLHmu32GYGLgZzttvGXt02ZY3quBr-yImhzg50Z9Yk