Shades of Blue
This family of cheeses has a strong, pronounced flavor and aroma. They are marbled with bluish-green mold within their interior. Usually sharp when young, the flavor becomes sweeter and mellower as the cheeses mature.
Making of Blue Veined Cheeses
These cheeses are usually made with cow's milk, with the exception of Roquefort, which uses sheep's milk. The mold is created by adding various Penicilliums, depending on the cheese type. While ripening, needles injected into the cheese create holes that allow air to enter so that mold can grow. These cheeses need from 2 to 6 months of aging process in very humid rooms.
This family of cheeses has a strong, pronounced flavor and aroma. They are marbled with bluish-green mold within their interior. Usually sharp when young, the flavor becomes sweeter and mellower as the cheeses mature.
Making of Blue Veined Cheeses
These cheeses are usually made with cow's milk, with the exception of Roquefort, which uses sheep's milk. The mold is created by adding various Penicilliums, depending on the cheese type. While ripening, needles injected into the cheese create holes that allow air to enter so that mold can grow. These cheeses need from 2 to 6 months of aging process in very humid rooms.
Dominant Flavors
Blue-Veined cheeses are generally ivory colored with blue or green molds. They have a strong salty taste that can have flavors like butter or mushroom. The textures can be granular or smooth.
Blue-Veined cheeses are generally ivory colored with blue or green molds. They have a strong salty taste that can have flavors like butter or mushroom. The textures can be granular or smooth.
