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.
So far, so good. Let us see how the mold grows!
3 thoughts on “Mold-Ripened Cheese”
Can’t wait for these! Luckily I only have to wait one month.