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Growing cheese mold cultures

 
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The path to self-sufficiency requires all kinds of small side trips, and one of the ones I wasn't expecting at all is taking up microbiology! That's one of the great things about permaculture and homesteading though; every person must become part ecologist, part agronomist, part entomologist, part meteorologist, part hydrological engineer, part chemist, etc...

The Penicillium mold cultures used to make blue cheese are easy enough to grow simply cutting the crust off of 100% rye bread and storing at room temperature for a few weeks, but does anyone know anything about growing your own Brevibacterium linens cultures? This is the stuff used to make Wisconsin Brick cheese and Limberger cheese. Anyone know how to grow that species, or any other mold cultures used in other cheese varieties? I'd love to learn more about this!
 
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