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!

Author: 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.

3 thoughts on “Mold-Ripened Cheese”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.