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.

This might be a good reason to buy a microplane,
so I can shave off little particles from the rind
of a fermented soft cheese.

Instead of a whole cheese-making setup, if I can
just buy a block of cream cheese, unwrap it, roll
it around in some rind shavings, and turn it into
something good, that seems like an experiment worth
doing.

If I ever give you a beer and it seems a little bit
too warm, you should ask whether I'm doing any
cheese experiments.

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.

On Jun 27, 4:01*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.
>
> This might be a good reason to buy a microplane,
> so I can shave off little particles from the rind
> of a fermented soft cheese.
>
> Instead of a whole cheese-making setup, if I can
> just buy a block of cream cheese, unwrap it, roll
> it around in some rind shavings, and turn it into
> something good, that seems like an experiment worth
> doing.
>
> If I ever give you a beer and it seems a little bit
> too warm, you should ask whether I'm doing any
> cheese experiments.
>
> 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.

==
Why don't you try it...if you croak we will all weep and pray for your
immortal soul.
==

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.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

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.
>
> This might be a good reason to buy a microplane,
> so I can shave off little particles from the rind
> of a fermented soft cheese.
>
> Instead of a whole cheese-making setup, if I can
> just buy a block of cream cheese, unwrap it, roll
> it around in some rind shavings, and turn it into
> something good, that seems like an experiment worth
> doing.
>
> If I ever give you a beer and it seems a little bit
> too warm, you should ask whether I'm doing any
> cheese experiments.
>
> 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.

Maybe they should try doing it with food grade propane.

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.
>
> This might be a good reason to buy a microplane,
> so I can shave off little particles from the rind
> of a fermented soft cheese.
>
> Instead of a whole cheese-making setup, if I can
> just buy a block of cream cheese, unwrap it, roll
> it around in some rind shavings, and turn it into
> something good, that seems like an experiment worth
> doing.
>
> If I ever give you a beer and it seems a little bit
> too warm, you should ask whether I'm doing any
> cheese experiments.
>
> 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.

Sounds like an interesting premise for an experiment But, it's not
something I'd want to try myself, at least not as a novice/newbie,
that's for sure! Somehow I can't but help think that other undesired
pathogens might/will get introduced and incubated instead? There's no
reason you can't try on your own, but for myself, I know it's more work
than I'd want to safely try in my own home <G>.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
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.
>
> This might be a good reason to buy a microplane,
> so I can shave off little particles from the rind
> of a fermented soft cheese.
>
> Instead of a whole cheese-making setup, if I can
> just buy a block of cream cheese, unwrap it, roll
> it around in some rind shavings, and turn it into
> something good, that seems like an experiment worth
> doing.
>
> If I ever give you a beer and it seems a little bit
> too warm, you should ask whether I'm doing any
> cheese experiments.
>
> 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.

Rather than making it from a processed (cream) cheese, why don't you
make some raw cheese using milk and rennet first, then inoculate it? I
see no reason why it'd not work but I'd read up on cheese making first
to make sure that I held the "new" cheese at the right temperatures and
conditions, and educated myself on what possible contaminants could look
like.

Fungi is rather easy to passage so it'd likely work, but I'd still
research the hell out of it first, and not just here.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:
>
> Rather than making it from a processed (cream) cheese, why don't you
> make some raw cheese using milk and rennet first, then inoculate it? I

Because that's a lot more work.

If I can roll around a block of cream cheese
in cheese rind shavings and get a good result,
is that not a stupendous breakthrough? Wouldn't
that be like making a fine wine out of Welch's
grape juice? An unlikely approach, but maybe
it would work.

On Jun 27, 10:48*pm, Mark Thorson > wrote:
> Omelet wrote:
>
> > Rather than making it from a processed (cream) cheese, why don't you
> > make some raw cheese using milk and rennet first, then inoculate it? *I
>
> Because that's a lot more work.
>
> If I can roll around a block of cream cheese
> in cheese rind shavings and get a good result,
> is that not a stupendous breakthrough? *Wouldn't
> that be like making a fine wine out of Welch's
> grape juice? *An unlikely approach, but maybe
> it would work.

==
You are doomed to fail. It took thousands of years for the cheese
makers of Europe to make cheese making an art in itself...what makes
you so sure that a cheap, quick process will yield satisfactory
results? Keep track of your progress and report back and include the
stomach pumping experience and the pain and cramps involved.
==

In article >,
Mark Thorson > wrote:

> Omelet wrote:
> >
> > Rather than making it from a processed (cream) cheese, why don't you
> > make some raw cheese using milk and rennet first, then inoculate it? I
>
> Because that's a lot more work.

Yah. But you want to live don't you?
Making cheese is not that much work. Less than making a loaf of bread in
fact. The cheese makes itself You just have to provide the conditions.
<g>

>
> If I can roll around a block of cream cheese
> in cheese rind shavings and get a good result,
> is that not a stupendous breakthrough? Wouldn't
> that be like making a fine wine out of Welch's
> grape juice? An unlikely approach, but maybe
> it would work.

You know better than that.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Roy > wrote in message
...
> what makes you so sure that a cheap, quick
> process will yield satisfactory results?

Three words: Kraft. American. Cheese.

The Ranger

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.

Becca

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.