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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.
Gorgonzola blue cheese takes its name from the village of Gorgonzola in Italy where it was first made. [28] Belonging to the family of Stracchino cheeses, Gorgonzola is a whole milk, white, and "uncooked" cheese. [28] This blue cheese is inoculated with Penicillium glaucum which, during ripening, produces the characteristic of blue-green veins ...
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.
Oxford Blue (cheese) – Blue cheese produced in Oxfordshire, England; Parlick Fell cheese – Sheep's milk cheese from Lancashire, England; Red Leicester – English hard cheese similar to Cheddar [2] Red Windsor – Semi-hard English cheese; Renegade Monk – Artisan blue cheese made in England
Buxton Blue: A blue cheese that is a similar to Blue Stilton. It is made from cow's milk, and is lightly veined with a deep russet colouring. Buxton Blue cheese is a protected food name. It may only be produced in or around the town of Buxton using milk from Derbyshire, Nottinghamshire or Staffordshire. [1] [2] Derby
Dovedale is a soft, creamy cheese with a mild blue flavour. [ 1 ] [ 2 ] [ 3 ] It is made from full fat cow's milk. [ 1 ] [ 2 ] [ 3 ] Unusually for a British cheese, it is brine dipped, rather than dry-salted, giving it a distinctive continental appearance and flavour.
The ivory colour of the cheese is lighter than many other cheddars and there are some blue veins at the edges, with a taste that is slightly nuttier that other cheddars. [ 3 ] [ 4 ] [ 6 ] Jeff and Chris Reade began production of the cheese in the 1980s, with their sons later becoming involved. [ 5 ]
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.