Mark Thorson wrote:
>
> I'm wondering whether this could be dangerous.
> Cream cheese is very fatty, and that might restrict
> infiltration of oxygen, creating the possibility of
> anaerobic bacterial growth and botulism.


I seem to recall, at lest for some blue cheeses, that the mold is
somehow introduced into the center of the cheese with special tools for
doing so.

Im not sure how or where the mold that is introduced into the cheese is
acquired, at least originally, but for some of the blues it does not
start on the surface.

I have heard of one cheese being wrapped in the rind of another to no
ill effects but that's probably as far as i would go with out some
serious research on the types and kinds of bacteria one wants to cultivate.

But then as i understand it one can make home made yeast with a bowl of
water one skims and dries the scum from?

That the yeast is floating in the air and will settle on the water and
grow? and can then be harvested.
--

Mr. Joseph Paul Littleshoes Esq.

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