Comments on: How To Make Blue Cheese Cultures (Penicillium Roqueforti) https://curd-nerd.com/cultivate-your-own-blue-mold/ Your Essential Home Cheese Making Resource Wed, 30 Jan 2019 00:52:12 +0000 hourly 1 https://wordpress.org/?v=5.4.19 By: chieko https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-71785 Tue, 08 Aug 2017 22:47:38 +0000 https://curd-nerd.com/?p=1481#comment-71785 I bought some nice gorgonzola cheese and mixed it with soured heavy cream for a dip. I was delighted to find it growing new blue mold after a couple of weeks. This was totally unplanned but I am happy! Tastes delish!!!

]]> By: Ann Nash1 https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-71734 Sun, 03 Apr 2016 19:42:35 +0000 https://curd-nerd.com/?p=1481#comment-71734 Do you take the mould off the bread and dehydrate it?

]]> By: Ann Nash1 https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-71733 Sun, 03 Apr 2016 19:38:04 +0000 https://curd-nerd.com/?p=1481#comment-71733 I love Saint Agur cheese anyone know how to make it?

]]> By: Curd-Nerd https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-69683 Tue, 17 Jun 2014 22:33:03 +0000 https://curd-nerd.com/?p=1481#comment-69683 In reply to David Asher.

Thanks David. And thank you for sharing your technique so we could share it with our readers : )

]]> By: David Asher https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-36942 Wed, 30 Apr 2014 07:00:05 +0000 https://curd-nerd.com/?p=1481#comment-36942 In reply to Curd-Nerd.

Glad to see that my technique of cultivating roqueforti is taking off and sending off its spores all over cyberspace. Happy blue cheese making!

David

]]> By: Curd-Nerd https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-24941 Fri, 04 Apr 2014 01:55:16 +0000 https://curd-nerd.com/?p=1481#comment-24941 In reply to Patrick.

It’s always great to hear from Curd-Nerds who’ve tried the methods we write about and have had success! Thanks for commenting Patrick and enjoy those blues!

]]> By: Patrick https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-24162 Tue, 01 Apr 2014 15:07:49 +0000 https://curd-nerd.com/?p=1481#comment-24162 I tried this recently and it worked pretty well. Initially, on the cheese, there was a growth of what appeared to be geotrichum. That was fine by me though, as it kept away all the other molds until the blue took hold (within 7 days, it had a pretty good growth on the surface). Though I’ve not cut into the cheese yet, from the growth I’m seeing, I would declare it a success. It’s also way cheaper than buying (I have about 2-3oz of powder, which just cost me $5 in amazing rye bread -most of which I got to enjoy – 😉

]]> By: Rita Griffin https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-10494 Tue, 26 Nov 2013 10:24:43 +0000 https://curd-nerd.com/?p=1481#comment-10494 I made a batch of blue cheese on Saturday using the culture from the sourdough bread.

It is now Tuesday and I have blue mould developing on the outside of the cheese. Is this normal at this stage?

I used the recipe from Paul Peacock’s “Making your Own Cheese” book.

Any help would be most appreciated.

]]> By: katie https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-10042 Wed, 06 Nov 2013 13:04:43 +0000 https://curd-nerd.com/?p=1481#comment-10042 I love bleu cheese and did make my own culture. The first one looked a bit sketchy compared to my second one, but I still used it. Now I’m wondering what to do with the cheese if the blue doesn’t take.

]]> By: Miroslav https://curd-nerd.com/cultivate-your-own-blue-mold/#comment-9634 Sun, 29 Sep 2013 09:11:23 +0000 https://curd-nerd.com/?p=1481#comment-9634 I tried it few months ago. It works fine.

]]>