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User Name	Thread Name	Subject	Posted
GUEST,open mike	BS: Making Cheese (66* d)	RE: BS: Making Cheese	10 Oct 15
is there a starter to make bleu or blue cheese? do you just crumble a bit of cheese it to get it started? http://www.seriouseats.com/2013/09/beginners-guide-introduction-to-blue-cheese.html https://en.wikipedia.org/wiki/Penicillium_roqueforti http://curd-nerd.com/make-your-own-cultures/ how do the bubbles in swiss cheese get formed? Emmenthaller or Swiss requires a culture that forms the bubbles Propionibacterium (Propionibacterium freudenreichii subspecies shermani). Emmentaler or Emmenthal is a Swiss cheese. It first came from Switzerland. It is named after the Emmental, the valley ... there is a similar "hole-y" cheese from Jarlsberg, Norway.

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