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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.
Rogue's Rogue River Blue won best blue cheese in the world at the 2012 World Cheese Awards and two medals out of 2,781 cheeses from around the world. [9] Rogue Creamery won four medals—two silver and two bronze—at the 2013 World Cheese Awards , the world’s largest cheese event and the most respected competition of its type in the world.
Bleu des Causses (Occitan: Blau dels Causses) is a French blue cheese made from whole cow's milk. [2] Some consider it as a mild variant of Roquefort. [3] The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves.
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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 ...
The farm points out that while the product does have the typical peppery character of a blue cheese, its profile is somewhat subdued, allowing the grassy, nutty flavors in the milk to rise to the top.
Kraftkar is a blue cheese from Tingvoll in Nordmøre, Western Norway, made from unskimmed cow's milk and cream, with injected culture of the mold Penicillium roqueforti. [ 1 ] The name Kraftkar ("strongman") relates to the legendary farmhand Tore Nordbø and his supernatural strength and size.
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