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Old 05-28-2008, 12:37 PM   #1
Wing Nut
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Ok, The girlfreind loves her blue cheese. Real blue cheese you know the kind that almost wimpers when you cut into it. Problem is it is very hard to come by and very very expensive. I had a thought last night, the mold is just a simple bacteria that is living in the cheese. If I where to take a wheel of regular goat cheese and making a few holes in it then placing some of the bluer bits of a commercial blue cheese in these holes. Then I would place it in the cellar in a fairly humid box (tupperwear with a wetted sponge) until it starts to grow. What do you guys think? Would this work?

Wing nut

 
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Old 05-28-2008, 01:14 PM   #2
Vatechtigger
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Quote:
Originally Posted by Wing Nut View Post
Ok, the mold is just a simple bacteria
its a fungus.

I think it would work, same as how you would inoculate a cheese shortly after pressing. might not be as well incorporated as if you aged together though but my experience is limited.

 
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Old 05-28-2008, 02:17 PM   #3
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They take inoculated tines and thrust them into the unaged cheese, at least that is how it is done now. Your idea would probably work to some degree, but you most likely are not going to get a consistent product. What you can do, is if you use a recipe for a regular type of cheese, inoculate with store bought Blue. However, in my experience with doing this, I'd have to take the stance of just buying the culture and doing it all from scratch. You can do this without a press, the curds go into molds and held at the proper humidity and temperature. You are on the right track with the tupperware...but you have to be careful that you don't introduce other undesirable molds.
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Old 05-28-2008, 06:46 PM   #4
Wing Nut
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ahhh yes that sounds good. Hmmmm leeners here I come!

 
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Old 05-28-2008, 09:17 PM   #5
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Quote:
Originally Posted by Wing Nut View Post
ahhh yes that sounds good. Hmmmm leeners here I come!
Try here as well.
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Old 07-27-2008, 07:02 PM   #6
brewmonger
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Originally Posted by zoebisch01 View Post
They take inoculated tines and thrust them into the unaged cheese, at least that is how it is done now.
Common myth. The tines are not for innocculating the cheese. They are for opening up air channels because the penecillium mold needs air to grow.

Normally the milk is innocculated with the blue mold spores when the starter culture is added.

 
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Old 07-27-2008, 08:39 PM   #7
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Originally Posted by brewmonger View Post
Common myth. The tines are not for innocculating the cheese. They are for opening up air channels because the penecillium mold needs air to grow.

Normally the milk is innocculated with the blue mold spores when the starter culture is added.
It is true that aeration is the main reason, however, some makers will use inoculated tines so it is not a myth. My Uncle used to work for a maker in NJ and that was the method, the tines would be used to both aerate and inoculate.

To be more accurate, my previous post should say that this is the way it is done in some of the modern facilities. Some makers don't even use tines. But if tines are used, they are either only for aeration, or for both aeration and inoculation.
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Old 08-05-2008, 10:32 AM   #8
OregonNative
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Let me know how this turns out for you bro! I'm a huge fan of blue cheese and I could eat it with almost anything. Good Luck!

 
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Old 09-27-2008, 02:49 PM   #9
tomhog
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I was just wondering if wingnut ever made any blue cheese.

 
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Old 09-27-2008, 03:13 PM   #10
zoebisch01
 
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Hehe. I haven't heard of wingnut since

Oh wait my bad, he was on 9/5 last
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