the fungus does spread by Hypha tho, if you cut a bit of camembert and leave it in the fridge if will colonize the exposed part of the chease, so you can rely on colonization by contact, not ideal but workable as long as the fungus stays alive.
@alexandrevaliquette3883
4 ай бұрын
I use to inoculate cheddar with camembert in my fridge when I was a student. It was a great way to make cheap cheddar taste a little better. Once the cheddar was totally covered by the white mold, it was ready to eat. Just make sure you don't have blue/dard/pathogen molds.
@weiserwolf5804 ай бұрын
this is the most tabloid "news" I've heard, in the industry yeasts that sporulate are not used (because of concerns with reference to food safety and health) replication is ensured by specific laboratories with specialized strains most likely bought from some collection such as ATCC, or equivalent in the EU, replication is achieved by revitalizing the lyophilized material (usually spores) and then multiplying it in serial cultures, after which it is packaged in the form of vegetative dehydrated (live mycelial cells with very little water, they have a short expiration time and are made to order for this reason) and they are sent to cheese producers (of course to order and for a fee, you get starter packs to just ad in the process)
@mut8inG4 ай бұрын
Thank you.
@cyclingnerddelux698Ай бұрын
Noooooooooooooooo! Say it isn't so!
@Ixquick9794 ай бұрын
So there is no wild type of this fungus in the environment?
@Microbehunter
4 ай бұрын
Yes there are, but for commercial production they use a specific strain. They might have to revert to a wild species, at the cost of looks.Traditionally there were multiple fungi on cheese (complex ecosystem), but now there is only one kind.
@weiserwolf580
4 ай бұрын
the simple answer is No!; the broader answer is that in factories and workshops where the laws regarding food processing are respected, aseptic conditions must be ensured. the only yeast that ends up on the cheese is the specially selected strain, which in turn is grown in conditions that respect GMP (good manufacturing practices). so if you have other strains or mold contamination, be prepared for a fine! as the external control will find you!
@redmonkey35564 ай бұрын
It might be a tragedy but to be fair as a French, Brie and Camembert are some of the ones I care for the less!
@alexandrevaliquette3883
4 ай бұрын
What would be your best ones? Please, don't tell me Casu martzu! 🤢🤮
@redmonkey3556
4 ай бұрын
My personal favorits, Roblechon, Compté, Beaufort, tome de Savoie and Roquefort, just to name a few.@@alexandrevaliquette3883
@redmonkey3556
4 ай бұрын
My reply was deleated by YT, apparently naming french chease is a grave insult and no one should do it!@drevaliquette3883
@redmonkey3556
4 ай бұрын
Roblechon, Compté, Gruyere, Beaufort, Tome de Savoie, Roquefort!@drevaliquette3883
@redmonkey3556
4 ай бұрын
cant reply the YT bot deleats my message every single time@@alexandrevaliquette3883
Пікірлер: 15
the fungus does spread by Hypha tho, if you cut a bit of camembert and leave it in the fridge if will colonize the exposed part of the chease, so you can rely on colonization by contact, not ideal but workable as long as the fungus stays alive.
@alexandrevaliquette3883
4 ай бұрын
I use to inoculate cheddar with camembert in my fridge when I was a student. It was a great way to make cheap cheddar taste a little better. Once the cheddar was totally covered by the white mold, it was ready to eat. Just make sure you don't have blue/dard/pathogen molds.
this is the most tabloid "news" I've heard, in the industry yeasts that sporulate are not used (because of concerns with reference to food safety and health) replication is ensured by specific laboratories with specialized strains most likely bought from some collection such as ATCC, or equivalent in the EU, replication is achieved by revitalizing the lyophilized material (usually spores) and then multiplying it in serial cultures, after which it is packaged in the form of vegetative dehydrated (live mycelial cells with very little water, they have a short expiration time and are made to order for this reason) and they are sent to cheese producers (of course to order and for a fee, you get starter packs to just ad in the process)
Thank you.
Noooooooooooooooo! Say it isn't so!
So there is no wild type of this fungus in the environment?
@Microbehunter
4 ай бұрын
Yes there are, but for commercial production they use a specific strain. They might have to revert to a wild species, at the cost of looks.Traditionally there were multiple fungi on cheese (complex ecosystem), but now there is only one kind.
@weiserwolf580
4 ай бұрын
the simple answer is No!; the broader answer is that in factories and workshops where the laws regarding food processing are respected, aseptic conditions must be ensured. the only yeast that ends up on the cheese is the specially selected strain, which in turn is grown in conditions that respect GMP (good manufacturing practices). so if you have other strains or mold contamination, be prepared for a fine! as the external control will find you!
It might be a tragedy but to be fair as a French, Brie and Camembert are some of the ones I care for the less!
@alexandrevaliquette3883
4 ай бұрын
What would be your best ones? Please, don't tell me Casu martzu! 🤢🤮
@redmonkey3556
4 ай бұрын
My personal favorits, Roblechon, Compté, Beaufort, tome de Savoie and Roquefort, just to name a few.@@alexandrevaliquette3883
@redmonkey3556
4 ай бұрын
My reply was deleated by YT, apparently naming french chease is a grave insult and no one should do it!@drevaliquette3883
@redmonkey3556
4 ай бұрын
Roblechon, Compté, Gruyere, Beaufort, Tome de Savoie, Roquefort!@drevaliquette3883
@redmonkey3556
4 ай бұрын
cant reply the YT bot deleats my message every single time@@alexandrevaliquette3883