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Title: Blue cheese salt content question
Post by: m4rek on May 03, 2020, 03:10:14 PM

Hello, maybe someone know how high salt content penicillum roqueforti can withstand? I made a buttermilk blue and today is fourteenth day and no signs of blue mold. Is little slimy/ tacky and smell like mix of blue and brevi. Cheese was dry salted over 3 days and i tried to put about 4-5% of salt (i like salty blues).

Title: Re: Blue cheese salt content question
Post by: mikekchar on May 05, 2020, 04:39:21 AM

I've heard 8%, so you *should* be fine. However, it may slow the start of the blue (which is the reason most people suggest spreading out the salt over several days).

Title: Re: Blue cheese salt content question
Post by: m4rek on May 06, 2020, 07:00:35 AM

Thanks! So i will wait ;)

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: m4rek on May 03, 2020, 03:10:14 PM