I have just made my first cheese - a blue farmhouse cheddar - and I dedicated a large box to it in the fridge, with the appropriate humidity and temperature. I am now investigating other bacterial and fungal inoculations to see what to do next. I have read in multiple places that penicillium roqueforti is rather aggressive, and to try to keep it away from other cheeses or try to reduce the surface acidity, such as through ash.
I also make country wines and mead, and so I thought I might want to try to wash it with one of them and inoculate with linens. Would this be a big no-no? I am not particularly bothered if it becomes a festering boil of brevibacterium, roqueforti and candidum/geotrichum, so long as it tastes good. Would you said that it would be a palatable cheese if I aged it all in the same box? Just for the sake of argument, and I am being silly here, would it be okay to throw in some propionic bacteria too? :D
Ok, let's put that in a different context. Would a washed rind Cambozola work?
Cullwch,
I saw your original post, but didn't know the answer. It may be that that is what happened for others as well. Only way to know for sure is to try it and report back!
I'm sure it would work fine. The only issue I have had using wine in a wash was it tended to make the cheese yeasty. Not gross but kind of bread like
River Bottom, was that the yeast of your problems, by any chance?
:)