bernardsmith
Well-Known Member
A question. I culture all my milk with whey from kefir I make from grains. I don't drink kefir so I have enough kefir to make a hard cheese about once every three weeks. I noticed a few days ago that one of the batches of hard kefir cheese i had been aging had developed blue mold. I have not made blue cheese (with p Roqueforti for more than two years so I doubt very much that the mold is Roqueforti, but what is it likely to be? Is it likely to be safe to eat? If not, should I simply scrape it off the cheese and eat the cheese or should I trash the cheese? Is there a lab I could send this to that won't charge me an arm and a leg to identify the culture? Thoughts? Thanks.