CheeseForum.org » Forum

Pc likes moisture , below a certain level it will not grow . But it certainly does not need any salt to grow .

Most blue cheeses are on the moist side , so maybe you are correct with the moisture being too low.

Quote from: John@PC on May 29, 2017, 03:50:34 PM
On a lighter note: am I crazy or does your second picture look like a Lego man talking to a Lego lady .

I see it!

Quote from: John@PC on May 29, 2017, 03:50:34 PM
On a lighter note: am I crazy or does your second picture look like a Lego man talking to a Lego lady .

Yeah, and the third pic is of an exotic fan dancer. 

Mal, thanks for sharing your difficulties with this cheese style. I too have had inconsistent success with my FdA makes. Sounds like you've reasoned a corrective plan to improve your next effort.

-Boofer-

Hahahahahahah - -That's funny... Yes now you point it out - it does look a little like it. 

In reply to the lack of salt comment.  Apparently the salt level changes the way the mould grows.
From G.Caldwells book 'Mastering Artisan Cheese making' - 

Quote"Blue mold grow well in a salt concentration of from 1 -3 %'.... 'as the NaCl concentration moves towards the centre of the cheese, it changes the way the mold grows.  Instead of spreading and growing fuzzy(that being the Mycelia portion of the mold) it is instead stimulated to grow more conidia, or spores.

and it goes on to say that this is necessary for a superior Blue.  I'm not a biologist but I think I can visualise what she means and this Blue never really had a chance to do anything.

The next make might be better.

-- Mal