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Title: BlueGeneral Molds on Blue's
Post by: george13 on February 25, 2012, 06:24:44 PM

I was wondering if the experts on blue cheeses could provide some knowledge as to the outer molds which usualy develop on cheeses inoculated with p. roq. Are all these coverings eatable. Are there any concerns with ingesting these molds. I made a nice blue with a nice rind on it, aged 90 days and was wondering if it was okay (I already had some and I'm still around) just curious.
Thanks

Title: Re: BlueGeneral Molds on Blue's
Post by: DeejayDebi on February 25, 2012, 06:46:49 PM

The molds we add to our cheeses are eddible. We would not add things to our food that would harm us although some things such as nitrates if over done can be deadly.

Title: Re: BlueGeneral Molds on Blue's
Post by: zenith1 on February 25, 2012, 08:21:24 PM

lots of folks consider this the best part-sort of like the socarrat in a paella. Just ask Sailor!

Title: Re: BlueGeneral Molds on Blue's
Post by: george13 on February 26, 2012, 03:36:39 PM

Thanks, I was just wondering since there appear to be a variation of colors on the surface (gray, beige, green, white) and in my view p.roq is green, that's why it prompted my question.

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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: george13 on February 25, 2012, 06:24:44 PM