Blue cheese is a type of cheese characterized by visible blue-green veins of mold throughout the interior cheese and by a sharp, piquant flavor.
The typical appearance of the blue mold cheese varieties is due to the growth and development of the mold Penicillium roqueforti.
Cheeses in this family include Roquefort, which is made only in the Roquefort area of France from sheep’s milk, and its cow’s milk counterpart, blue in the United States, Stilton in England, and Gorgonzola in Italy.
The earliest makers of blue cheese used bread to begin production of the distinctive mold and then wait patiently for the veins of mold to grow and spread naturally between the curds. On later times mold growth is often induced with Penicillium spores.
These cheeses are aged in places where the mold is allowed to grow on the cheeses rounds or blocks so that it can give the cheese its flavor naturally.
A good blue is always flavorful but is never sour or harsh. The older the cheese, the more pungent is the flavor and the more dense the veining.
Blue mold cheese
Note: blue mold cheeses also called blue-veined cheeses or simply blue cheeses.
The most popular posts
Density is the weight of a substance per unit of volume, while specific gravity is the ratio between the density of the substance and that o...
Quality Characteristics of Raw Milk Good raw milk quality is the basis for the production of high quality dairy products. The raw milk qual...
Physical and Chemical Properties of Milk Milk is a white or yellow-white, opaque liquid. The color is influenced by scattering and absorp...
Most milk plants separate milk for standardization or the obtain cream for bottling purpose and skim milk for butter milk and cottage cheese...
To manufacture ice cream of the highest quality, it is essential to have ingredients of excellent quality, a mix that is formulated and bala...