[Cheese] Mold, good and bad

[Jack Schmidling]

Brian wrote:

> I have noticed two different variations to aging blue (bleu) cheese.
> The recipe I have is out of Ricki Carroll's book and say's I should use the 
> back of a knife to scrape off mold etc.. every week or so.
> I see on the "net" of somebody leaving it to completely mold over and then, 
> 4 weeks later, pierce holes in it.  Still leaving the mold on the outside.
> Click here:
> http://www.cheesemaking.com/includes/modules/jWallace/ChsPgs/1Stilton/Index.html
> In your years of wisdom, what is your advice?

Seems like there's a million ways to skin a cat.  Making moldy cheese is 
a lot easier than skinning a cat.  Providing the proper environment is a 
lot more important than how you nurture the mold.

My advice is do what works best for your setup.  Just keep in mind that 
blue mold is aerobic and needs oxygen and you can not poke too many 
holes in it or too often.

js



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