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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.
The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .
A bloomy rind is a cheese rind that is soft and fluffy and white in color. Cheese that uses Penicillium camemberti is prone to developing bloomy rind. Bloomy rind cheese can be described as having "mild and lactic" flavors that may resemble onion or mushroom. [1] They are described as being "ripened from the outside", and usually have creamy ...
See, each cheese contains a host of microorganisms that turn milk into curds, and these soft, milky-rinded cheeses depend on a fungus called Penicillium camemberti. At the turn of the 20th century ...
Penicillium roqueforti creates the characteristic blue veins in blue cheese after the aged curds have been pierced, forming air tunnels in the cheese. [22] When given oxygen, the mold is able to grow along the surface of the curd-air interface. [23] The veins along the blue cheese are also responsible for the aroma of blue cheese itself.
At the heart of the problem is Penicillium camemberti, a fungus used in cheesemaking that gives Camembert its white rind and helps develop both the cheese’s rich buttery umami flavor and its ...
Gorgonzola cheese made outside of the European Union is a family of blue cheeses made from cows' milk and inspired by the original Italian cheese. [14] Whole cow's milk is used, to which starter microbes are added with spores of the mould Penicillium glaucum .
Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...