I think the amount of fat in the cheese is a bigger concern than an infection.
this post was submitted on 17 Dec 2023
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Homebrewing - Beer, Mead, Wine, Cider
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What would the fat do?
It'll hurt foam stability, changing perceived taste and smell. Poor foam stability also increases the risk of oxidation.
I don't know about beer, but there are people making lactomel (aka mead with milk in the must). I guess maybe the process is similar here
Maybe you can throw it in the end of whirpool just 5 min before end of boiling.
It will kill the mold but preserve some flavour.
This could be worth a try… I don’t usually boil (extract brewer), but could boil/pasturise it first before putting in fermentor I suppose. Would maybe just come out slightly salty?
There's a bit of info in this article about how Crux went about it: https://brewpublic.com/beer-releases/rogue-creamery-and-crux-fermentation-release-limited-edition-ale-brewed-with-blue-cheese/
Seems like they went for a lambic style and barrel aged it quite a lot. Wonder what that tastes like. Overripe blue cheese tends to be a bit harsh on the ammonia.
I might be biased, but I would have gone for a chocolate stout. Blue cheese and chocolate go together.
Seems like one of those things you'd serve in a 200 ml portion size. Nevertheless, I'd try it for the sheer novelty. It can't be any worse than those lambics they sell with added artificial (non-fermentable, that is) sweeteners.
Why?
OMG this is making me gag just thinking about it.
yeast infection..... hahahahahhahahaha