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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.
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 textures. [2] Brie is a type of cheese prone to bloomy rind. [3]
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.
Cheese is a great source of protein, calcium, and digestion-helping probiotics, as well as many trace vitamins and minerals, including vitamin K, potassium, and vitamin A.
An allergy to the antibiotic penicillin does not necessarily imply an allergy to cheeses made using P. camemberti. [2] When making soft cheese that involves P. camemberti, the mold may be mixed into the ingredients before being placed in the molds, or it may be added to the outside of the cheese after it is removed from the cheese molds. [3]
First, moisture evaporates, changing the texture of the cheese. The longer cheese is aged, the harder it will become. A young gouda aged for just a few months will still be creamy, for example ...
Those who have experienced the past rises and falls of Camembert seem to be taking the cheese’s latest problem in their stride. “My family has been making Camembert since 1891, five generations…
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 .