Is it possible or practical to make a feta cheese and innoculate with blue and have it come out feta/blue? I know feta can be held a long time without spoiling, I was just wondering if anyone has any thoughts on this. They are both such wonderful cheeses that combined I think they would be awesome…...

I came up with Blue Brie and found it fantastic and make it one of my fav recipes. it prolongs the life of Brie so it does not run in 4 months.  If u like the 2 flavours then I would def try it and see how it turns out. I would age it at least 3 months though, the flavor will develop more.

What recipe did you use ?

I just followed the Brie recipe and add blue to the Brie culture at the same time. I did post the recipe on the site.

The recipe I just looked at is in 200 easy homemade cheese recipes and the recipe calls for1/8 teas penicillium candidum mold powder. Do I have to use that along with the blue or can I skip that ? Another mold powder to order. So many…........I’ll go look for your recipe in the recipes section…..What if I followed the feta recipe I use and just added the blue ?

Thats what I would do. Do as u normally would and add the blue. The Feta would be your primary goal with the added Blue effect.

I wonder if this will work. Normally feta is stored in a brine and for the blue cheeses I know of, you have to allow air to activate the P. Roqueforti by making little holes in the cheese. Does anybody have any experience with this? It would be a nice combination of tastes…

When using store bought milk storing feta in a brine it will dissolve, so I store mine either in a seasoned olive oil ( will last forever that way ) or just in a plastic bag.  As for the holes if you look at my post with pics on feta it is quite riddled with holes naturally . I usually compress mine but the original recipe does not call for compression. Kinda like a recipe I saw not to long ago for gorgonzola dolce. No compression therefore plenty of air spaces between the curds for the formation of the blue mold. I also thought the blending of feta and blue would be very interesting. Looks like I’m going to have a swiss blue. kinda put them together in the same cave as they were ripening. We will see. All great cheeses came, I would think, through experimenting….So let’s do it…....Happy cheesing…...

Ok, that’s a way of storing that I was not familiar with…
When I make feta it’s from raw goat milk and I only slightly press it.
I store it in a brine that I make from the whey or I use water, salt and a little vinegar to make a brine.
The vinegar or using whey will give a PH about the same as the feta itself, to prevent dissolving.
I’m very curious what your results will be!
I’m planning to make a Gouda-like goat cheese with P. roqueforti in a couple of weeks….

down445 - 22 May 2011 08:52 PM

Is it possible or practical to make a feta cheese and innoculate with blue and have it come out feta/blue? I know feta can be held a long time without spoiling, I was just wondering if anyone has any thoughts on this. They are both such wonderful cheeses that combined I think they would be awesome…...

yes of course, just let it dry more , sprinkle the feta with p culture, pack it in mold, and go on as it is normal blue recipe

Storing cheese in Olive Oil is great, besides adding flavor it works well to protect for hundreds of years (ask the romans/Greeks ) The only thing is some people dont like the taste of Olive Oil.