- Why Your Camembert Isn’t Growing White Mold
- Preserving Methods | Vacuum Sealing
- Age Does Matter – Aging Homemade Cheese
- 3 More Cheese Recipes, And A New Feature
- Making Home Cheese Making Cheaper
- QA6 – Why Didn’t My Curd Knit Together?
- Bandaging Cheese – Another Way To Preserve
- Lipase – A Helpful Busy Little Enzyme
- QA5 – Why Doesn’t My Mozzarella Stretch Properly?
- Pressing Your Cheese – Bringing It All Together
Cultivate Your Own Blue Mold
I have to say that blues aren’t my favourite cheese, but I can certainly enjoy the right one when I’m in the mood. I’ve had a couple of blues that were absolutely delicious, and there are certain times when I crave that extra something in my cheese.
If you’re a blue cheese fan and a home cheese maker, I’m guessing you’re either already trying your hand at making your own blues? Or at least it’s in your future plans.
A lot of Curd-Nerd’s are absolutely passionate about their blues, and are busy perfecting their own version. Some have great success, others are finding it a bit more challenging. Getting that blue mold to grow as it should is usually the biggest test.
Isn’t it typical that when we don’t want the molds they happily grow, but when we do want them, they often seem to be elusive?
The great thing is that like most cheese types, you can easily buy the cultures you need to make blue cheese. But in another cost saving tip, and so as to provide you with a new cheese making challenge, I want to share a resource with you that tells you how you can cultivate your own (free) source of blue molds.
While noseying around the internet at what other cheese makers are writing about I found David Asher’s ‘The Way Of Cheese’ Cheese Making blog and as I browsed through his site I found this article about how to make your own Penicilium roqueforti – blue cheese mold.
Now I haven’t tried it myself yet. As I said, blues aren’t my favourite cheeses, therefore I don’t make them often. When I do it’s normally as a gift for my father in law who LOVES a good stinky cheese.
But I’m all for ways to get back to the traditional ways of making cheese, and this ‘recipe’ involves growing your own blue mold spores, similar to how it would have been done traditionally, rather than using a mass produced culture.
It involves letting a piece of sour dough bread grow moldy, growing those special Penicilium Roqueforti spores, and then drying them to use in your cheese later.
Even though I haven’t tested whether this works or not I wanted to share it with you so that you can try it, and perhaps come up with your own world famous blue.
Your family and friends might wonder why you have a stash of moldy bread you seem to be nurturing, but you’ll know the potential that lies within : )
The other thing I love about this method of making your own cultures is that it takes something you can easily get your hands on and with little effort and very little money soon provides all the Penicilium Roqueforti you want or need.
I love the whole concept of taking one thing and making something just as good or even better as a by product.
And who doesn’t want to save money on cultures? They can be pretty expensive if you’re making cheese regularly.
So, if you’re a blue cheese fan, why not have a go and then come back and let us know how it works out in the comments section below.