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A number of blue cheeses are made in a similar way to Blue Stilton. These gain their blue veins and distinct flavour from the use of one or more saprotrophic fungi, such as Penicillium roqueforti and Penicillium glaucum. Since the PDO came into effect, some British supermarkets have stocked a generic "British Blue cheese".
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.
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.
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 ...
1 large ripe melon; 5 fourme d’Ambert, or Stilton; 57 oz virgin olive oil; several handfuls of red or green sorrel, washed, and tough ribs removed; leaves from a bunch of purple or green basil ...
These cheeses have distinct blue veins, which gives them their name and, often, assertive flavours. The molds range from pale green to dark blue, and may be accompanied by white and crusty brown molds. [34] [35] Their texture can be soft or firm. [36] Some of the most renowned cheeses in this type include Roquefort, Gorgonzola and Stilton.
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To make blue cheese, the cheese is treated with a mould, usually Penicillium roqueforti, while it is still in the loosely pressed curd form. As the cheese matures, the mould grows, creating blue veins within it which gives the cheese its characteristic flavour. Examples include stilton, roquefort and gorgonzola. [50]