Saturday, February 3, 2007


A cheese friend lent me Farmstead & Artisan Affinage Training Manual by Peter Dixon. It contains a bunch of articles about cheese and affinage (the art of aging cheese). Sadly, there were no pictures, but there is a chart that lists types of molds by color.

So far, I think the cheese has at least three types, maybe four.

BLUE - Penicillium

WHITE - Scopulariopsus, Penicilium or Geotrichum

PURPLE - Aspergillus

While a few of these can produce good flavor, most of the advice says to brush/wash off most of the molds. This will be tomorrow's project.

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