A question about whey left over from Fourme d'Ambert

[bernardsmith]

Started my first blue cheese the other day- a Fourme d'Ambert and I wonder if the leftover whey might have enough roqueforti to use to inoculate another batch of cheese to make , say a Stilton for example. I used some of the whey as the liquid for the brine but I still have about a quart under refrigeration. Thoughts? Thanks.

 

[shelly_belly]

Seeing how invasive that culture is in the cheese cave I would quess that there would be enough in the whey for inoculation. Please try and let us know.

 

[bernardsmith]

I will do. Thanks