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Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Blue cheese [a] is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
A mix of blue cheese and brie, creamy, blue-veined cheese with a white-mould rind. Saga is a very mild blue-veined cheese. It comes with a delicate blue mold, that may not appear in other varieties of blue cheeses. It is aged for more than 60 days. Samsø cheese: Samsø: A cow's milk cheese named after the island of Samsø. It is similar to ...
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
So-called blue cheese is created by inoculating a cheese with Penicillium roqueforti or Penicillium glaucum. This is done while the cheese is still in the form of loosely pressed curds, and may be further enhanced by piercing a ripening block of cheese with skewers in an atmosphere in which the mold is prevalent.
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mould Penicillium added so that the final product is spotted or veined throughout with blue, blue-grey or blue-green mould, and carries a distinct savour, either from the mould or various specially cultivated bacteria.
Penicillium roqueforti is a common saprotrophic fungus in the genus Penicillium.Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes.
They are made from cow's, goat's or sheep's milk presented in the form of a 2 kilo wheel, hexagonal in shape and wrapped in printed paper with a breakable label, in six parts. Some of those cheeses are double cream, triple cream, blue, or flavoured (pepper, roasted pumpkin seeds, red chili pepper, black truffle, garlic and herbs…). [2] [3]