I am thinking it is time to start singing the blues, so I went to ArtisanGeek to purchase some P. Roqueferti. Oh, my -- there are half-a-dozen different strains, ranging from $22 to $45!
Anybody have a link that helps to make sense of the differences between these? Or how about a recommendation for a good, all-around, general purpose blue?
Quote from: awakephd on December 04, 2014, 04:20:33 AM
I am thinking it is time to start singing the blues, so I went to ArtisanGeek to purchase some P. Roqueferti. Oh, my -- there are half-a-dozen different strains, ranging from $22 to $45!
Anybody have a link that helps to make sense of the differences between these? Or how about a recommendation for a good, all-around, general purpose blue?
Have you considered growing your own? One nice thing about mold, it replicates with aplomb.
I agree with Andrew. Ten days ago, I took a slice of sourdough bread, spread a tiny amount of gorgonzola on it and placed it in a sterile plastic container on the countertop. The bread is almost consumed.
Check out David Rotsztain's article on the subject:
http://thewayofcheese.com/penicillium-roqueforti-aka-blue-mould/ (http://thewayofcheese.com/penicillium-roqueforti-aka-blue-mould/)