Mold-Ripened Cheese

Today, after the successes I’ve had with cheddar etc, I’ve decided to try my hand at mold-ripened cheese. This was inspired by reading that, if you don’t want to buy the Penicillium candidum, you can just use a piece of some other mold-ripened cheese (like brie or Camembert) to inoculate the new cheese. I thought that sounded easy, so I went ahead and tried it.

Trying our hand at brie now

So far, so good. Let us see how the mold grows!

About Steen

Steen is a nerdy biologist who spends a lot of time trying to cultivate Chloroflexi. When she isn't working, she likes to draw comics, play video games, and climb.
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3 Responses to Mold-Ripened Cheese

  1. Pingback: Results for week beginning 2015-12-28 | Iron Blogger SF

  2. Can’t wait for these! Luckily I only have to wait one month.

  3. Pingback: Furry Little Coat of Mold | Certainly Strange

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