Becca wrote:
>
> On 6/27/2010 5:01 PM, Mark Thorson wrote:
> > If I took a block of cream cheese and inoculated it
> > on the outside with the finely divided rind of a Brie
> > or a Neufchatel, incubated it in my refrigerator with
> > the temperature turned up, could I ferment it into
> > something worth making? Some cheeses have natamcyin
> > for mold inhibition, so I'll have to check for that.
>
> You sound a little dangerous, Mark. Interesting and dangerous. Not a
> bad combination.

The nay-sayers show why this method may have never
been discovered before. A few minutes work, then
turn your refrigerator up to 45 degrees, wait
8 to 10 weeks, and maybe there will be something
fantastic!

If I had lived 100,000 years ago, I might have been
the guy who discovered that oysters are good food.