OK, I used the search feature and I tried Google. I know that I haven't been on for a while, but Revvy told me that HBT now has sections for cheese, sausage, and smoking, so I'm back.
I just got a cheese making kit for Christmas, and I am wondering if it is possible to cultivate Penicillium Roqueforti mould from a commercial cheese to use when making my homemade cheese.
I know that there are a couple of problems. The first being contamination. However, I think that problem can be countered the same way that we keep our beer from becoming contaminated...sanitize like crazy!!
The second problem would be the growth medium and actually growing a sufficient amount to use.
Can anybody here help me out??
There's a dragon in my garage - Carl Sagan
Primary - Schwartzhund Lager, 7 Point IPA
Secondary - Schwartzhund Lager
On Tap - Lawnmower Wheat Beer, Oatmeal Sweet Stout
Bottled - Pumpkin Ale
On Deck - Pretty Magnificent Stout