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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 ...
The process used to make Maytag Blue Cheese was developed and patented by two Iowa State University microbiologists, Clarence Lane and Bernard W. Hammer. Roquefort, another type of blue cheese, had been made for hundreds of years in Europe, but attempts to manufacture a similar cheese [4] in the United States had thus far been unsuccessful ...
AmaBlu was the first blue cheese to be made in the United States, in 1936. [3] It was originally called Treasure Cave Blue Cheese. The cheese is aged in a number of man-made and natural sandstone caves. The cheese is made from raw milk that is locally produced and tested to insure quality and safety. The unique geological characteristics of the ...
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.
Castello is a brand of cheeses produced by Arla Foods amba, a Danish-Swedish agricultural marketing co-operative based in Viby, Aarhus.Worldwide, a variety of cheeses are marketed under the Castello name, including semi-soft cheeses, semi hard cheeses, blue cheeses, and cream cheeses.
This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind. Made from full fat cow 's milk and homogenized cream, it has a fat content of 25–30% (50–60% in dry matter) and is aged for eight to twelve weeks.
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Nutri-Score label (A) for the highest nutritional quality. The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system [1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products. It assigns products a rating ...