Stilton Cheese - Nyeh

[Sqwertz]

|I will miss the moldy cheeses, as well as Brie.
|
| I developed a penicillin allergy some years ago, and I've never been
| able to ascertain from any medical documents whether it's going to be
| a problem for me or not.
|
| Sucks, because I used to love those.
http://en.wikipedia.org/wiki/Stilton_(cheese)
" A number of blue cheeses are made in a similar way to Stilton. All these
cheeses get their blue veins from the saprotrophic fungus Penicillium roqueforti.
Examples include Gorgonzola cheese of Italy, which is made from either cows'
or goats' milk; and Roquefort, which is made with ewes' milk. "

I think many blues are made with brevabacterium linens - going from
memory. I used to think this was used only for Limburger, but I
heard somebody at the Cheese Society show that it was used to make
many regular blues as well.
I think the roqueforti is a rare exception - being reserved mostly
for roquefort and gorgonzola.

The Wiki page on blue cheese kinda contradicts itself in regards to
which molds are used. First it implies blues are made with
pennicillin roquieforti, then it says brevabacterium linens is
another one that used.

But if I were allergic to pennicillin, I'd probably still be eating
blues. or at least seeking out the ones not made with pennicillium.

crossposting to alt.cheese, a pretty dead group - Well, except for
Nick and I ;-)

-sw

[Nick Cramer]

Post by Sqwertz

|I will miss the moldy cheeses, as well as Brie.
|
| I developed a penicillin allergy some years ago, and I've never been
| able to ascertain from any medical documents whether it's going to be
| a problem for me or not.
|
| Sucks, because I used to love those.
http://en.wikipedia.org/wiki/Stilton_(cheese)
" A number of blue cheeses are made in a similar way to Stilton. All
these cheeses get their blue veins from the saprotrophic fungus
Penicillium roqueforti. Examples include Gorgonzola cheese of Italy,
which is made from either cows' or goats' milk; and Roquefort, which
is made with ewes' milk. "

I think many blues are made with brevabacterium linens - going from
memory. I used to think this was used only for Limburger, but I
heard somebody at the Cheese Society show that it was used to make
many regular blues as well.
I think the roqueforti is a rare exception - being reserved mostly
for roquefort and gorgonzola.

The Wiki page on blue cheese kinda contradicts itself in regards to
which molds are used. First it implies blues are made with
pennicillin roquieforti, then it says brevabacterium linens is
another one that used.
But if I were allergic to pennicillin, I'd probably still be eating
blues. or at least seeking out the ones not made with pennicillium.
crossposting to alt.cheese, a pretty dead group - Well, except for
Nick and I ;-)

Thanks for the cross-post, Steve. I don't go to rfc, except by accident.
Back in the 60's, I had a severe reaction to injected penicillin. Some
years later, I discovered that I could eat blue cheeses, and later, moldy
hard cheeses. I can now take oral penicillins, with minimal or no problem.