In article >, Christophe Bachmann
> wrote:


> > But of course we like some molds, others we don't like. It requires
> > quite a lot of skill (and experience) to make things go moldy in a way
> > that we'll like. So, in the caves where Roquefort cheese is aged, they
> > leave loaves of bread scattered around. These become very moldy and
> > encourage the spread of the spores of the mold that is wanted to make
> > the cheese taste good.
>
> If I may expand a little, they do not 'leave loaves of bread scattered
> around', they specially bake rye bread loaves and put them in the vents
> that bring air to the caves after inoculating them so that they slowly mold
> away and cast a regular stream of spores through the air.

They must have tidied up since I was last there.



Lazarus

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Remover the rock from the email address