Blue cheese , any of several cheeses marbled with bluish or greenish veins of mold. Spores of species Penicillium roqueforti are mixed with either the milk or the curd. The mold, during the three to six months of ripening, grows both in small, irregular, natural openings in the cheese and in machine-made perforations. Roquefort and some Gorgonzolas are ripened in caves, the stable, moist atmosphere of which imparts a distinctive character to the cheeses. Blue cheeses may be soft and creamy or crumbly in texture, with a characteristically sharp, piquant flavour. They are often quite salty but should not be overly so, nor bitter. Blue cheese. Article Media. Info Print Cite. Submit Feedback.
Production, Uses, and Recipes
The gold award winning british orange blue cheese
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Bright like the early morning sun, creamy in its texture with just enough blue bite to tingle your taste buds and keep you coming back for more! It burst onto the scene in unlike anything else in the blue cheese arena; the product of amazing skill and incomparable cheesemaking passion. Made with love, using traditional handmade methods in our Lancashire family dairy with the rich milk produced by the herds from just over the road at Lower Barker Farm. It is crafted in open vats, then poured into individual moulds, turned by hand and matured under the watchful eyes of our cheese experts. It is truly versatile and delicious as well as eye catching. Butlers Farmhouse Cheeses hello butlerscheeses.
Blue cheese is a generic term used to describe cheese produced with pasteurized cow's, sheep's, or goat's milk and ripened with cultures of the mold penicillium. Blue cheese generally has a salty, sharp flavor and a pungent aroma. It is often relatively low in fat but has a high sodium content. Blue cheese is a good source of protein, calcium, and phosphorous. Blue cheese is thought to have been invented by accident when cheese was stored in temperature- and moisture-controlled caves during the Middle Ages. It's believed that at one point a half-eaten loaf of bread was left behind in a cave by a cheesemaker in Roquefort, France, and, upon his return, he discovered that the mold covering the bread had transformed the cheese into blue cheese. There are many varieties of blue cheese. Early versions were produced in France and Italy, and later versions evolved throughout Europe and North America. Depending on the blue cheese, the texture and flavor vary from crumbly, weepy, salty, and sharp to softer, creamy, and mildly earthy. Some versions are enriched with cream and have a soft middle and a bloomy rind.