What is blue cheese?
Blue Cheese is a blanket for cheeses that have been inoculated penicillium mold cultures, creating dark stripes, spots or veins of blue -green molds. Some of the most famous cheeses in the world are blue cheeses, including Roquefort, Stilton and Gorgonzola. In general, Blue Cheese smells very pungent and has a strong, spicy taste. There are a number of culinary uses for blue cheese, which is easily accessible in most markets.
Sometimes blue cheese is considered marked as "bleu cheese", a nod to the French word on blue. Generic blue cheese is produced by heating milk by means of a rennet so that it turns, and then mix the mold with curd before pressing it, and ensures that the mold is evenly distributed to the cheese. The jerks are pressed in the cheese form and are left to sit for several days before the holes are made in the cheese to aerate them. Furthermore, the cheese is stored in a cold cheese cave that matures for three to six months, or some cases, before theby packaging for sale. Blue Cheese requires careful handling while it is made and processed for sale, and home consumers should also take good care of their blue cheese by keeping it well packed and cold.
The result of the cheesemaking process is a soft, thick cheese of cow's milk with blue -mold. Some consumers consider the form an unpleasant look or taste, because it certainly has a clear taste. However, most cheeses are technically made of molds and bacteria, so the form should not postpone the consumer, although sometimes it can make it difficult to find out whether or not the cheese has worsened. In general, pink, brown, yellow and red mold spots indicate that the cheese was poorly treated. Through fearless guests can scrape these forms while others may prefer to throw away the cheese away.
Some special blue cheeses have Appellation of controlled origin, which means that cheese must be from a particular areaRaven in a certain way. For example, Roquefort is inoculated Penicillium Roqueforti and at the age of special cheese caves, while it ripens. In order for the cheese to be marked as "Roquefort", they must meet these basic standards. In the case of Roquefort, sheep milk is used instead of cow's milk.
well -made blue cheese is damp, creamy and full of intense flavors. It can be used in salads, quichy and spread. A little blue cheese goes a long way, but it's worth experimenting with.