[Cheese] Mold, good and bad

[Brian]

Thanks.
Until my next problem............................

Brian

----- Original Message ----- 
From: "Jack Schmidling" <arf at mc.net>
To: "The Cheese Makers' Digest" <cheese at hbd.org>
Sent: Wednesday, February 01, 2006 8:42 PM
Subject: Re: [Cheese] Mold, good and bad


> 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
>
>
>
> -- 
> PHOTO OF THE WEEK: http://schmidling.com/pow.htm
> Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com
>
> _______________________________________________
> Cheese mailing list
> Cheese at hbd.org
> http://hbd.org/mailman/listinfo/cheese