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Title: Blue mold powder not dissolved
Post by: jawdog on May 21, 2011, 03:13:04 AM

I just made a 4 gal batch of fourme d'ambert. When I added the mold, it did not completely dissolve. There were blue flecks in the curds; but, there were also some blue flecks that wouldn't disolve and stayed on the surface of the whey. When I added the curds to the 5" molds, the top of one of the cheeses had alot of specks.

Does the mold usually dissolve completely, or is it usually still visible in the curds?

Thanks. John

Title: Re: Blue mold powder not dissolved
Post by: Sailor Con Queso on May 21, 2011, 03:21:54 AM

The mold does not dissolve. It often seems like it wants to float, but it's throughout your cheese.

Title: Re: Blue mold powder not dissolved
Post by: jawdog on May 21, 2011, 04:01:08 AM

Thanks. I'll let it do its thing.

John

Title: Re: Blue mold powder not dissolved
Post by: Tomer1 on May 21, 2011, 08:23:30 AM

I wouldnt worry about it, your milk is "infected" :)

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: jawdog on May 21, 2011, 03:13:04 AM