I noticed that a container of crumbled blue cheese I had in the frig was particularly pungent and very tasty. I bought another container at the store that had almost no mold showing in the cheese. I took some of the pungent, very moist blue cheese and mixed in the container of very mild blue cheese. Now the penicillium roqueforti that was pungent has spread all through the new container and that cheese now has the same robust flavor.
Anyone else ever tried this?
Anyone else ever tried this?