So sad tonight. Got out my Fil Mjolk culture to get the cream ready for butter making. Only there was this funny smell... it was just like blue cheese.
Palm hits forehead, of course. Someone gave us that lovely, aged, stilton that we aged another few months before eating it. Separate parts of the fridge, but it was several year old blue cheese that must have a very strong culture living in it and got into the Fil Mjolk culture. Even though there were layers of plastic, glass, more plastic, more glass, and ceramic between them. But Fil Mjolk is no good and I must wait till the cheese has moved out before getting more starter.
Now I wonder, how can I take advantage of this super powerful blue cheese that is invading my fridge? Can I use this as some sort of super-culture to make my own blue cheese happen from milk and rennet? How would I learn to do this?