On Sun, 21 Feb 2010 20:27:00 -0500, pavane wrote:

> "phaeton" > wrote in message
> ...
>|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.
>
> It may well be a problem, be careful:
>
> 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.

-sw