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Old 12-27-2010, 01:01 AM   #1
Decojuicer
 
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Apr 2008
Shelby Township, MI
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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??
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Old 12-27-2010, 01:17 AM   #2
Revvy
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Welcome back! I can't really help you, but hopefully someone will.

I can't believe you chose farmville over this place.
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Old 12-27-2010, 04:37 PM   #3
FromZwolle
 
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i always just take a good blue cheese from the store and blend up a slice/chunk with a small amount of milk. add that to the milk when you add the rennet or mix it in when you're salting the curds. the mold should take over pretty quickly, so you can be pretty lazy with your sanitation.

 
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Old 12-28-2010, 01:49 AM   #4
Decojuicer
 
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Apr 2008
Shelby Township, MI
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That actually makes more sense than trying to cultivate the mold from a sample. Thanks. I'll give that a try when I get started.
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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

 
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