Hello Everyone,
Is it true that we can "inoculate" a batch of milk by using a piece of store bought blue cheese? This would replace the "Penicillium Roqueforti" you normally buy.
Cacio
Hi Cacio
Yep that works fine, I've done it in this batch (https://cheeseforum.org/forum/index.php/topic,97.0.html) and in this batch (https://cheeseforum.org/forum/index.php/topic,235.0.html), and in this one (https://cheeseforum.org/forum/index.php/topic,893.0.html).
There's a discussion on that here (https://cheeseforum.org/forum/index.php/topic,2101.0.html) and another here (https://cheeseforum.org/forum/index.php/topic,2273.0.html).
The trick is getting the vacancies in the cheese in which the mold can grow, after you pierce it.
Have fun.
Thanks John!
Ya! I scraped a few grams of the blue out of a blue cheese I made before, and used that in storebought milk, along with buttermilk as a starter culture (which I learned from this forum), and made some blue cheese that I liked very much, all for the cost of the storebought milk, so it was about $1.78 for a pound of blue cheese!
Isn't this forum great!? :D