Sometimes bacterial cultures such as leuconostoc are also added as these help to form the open texture by producing gas holes in the curd. All the mould needs now is oxygen air. So after a short time often days after moulding in continental styles the cheese is pierced to allow the air in. The cheese is pierced with stainless steel needles gone are the days of copper, which was used in the past because it was the easiest thing to clean.
Often in a cut blue cheese the distinct linear paths of blue where the needle has pierced the cheese can be seen; it even be possible to see the hole on the outside of the cheese where the needle went in. The size and quantity of needles and the amount of piercing will determine whether the cheese will be more or less oxygenated, and therefore the amount of blueing.
Some cheeses e. Stilton may have their rind rubbed over to prevent any holes from allowing air in. In order to control the development of blue Penicillium roqueforti mould in continental style cheeses, which are pierced earlier, they are often wrapped in foil once the cheese has blued sufficiently, to prevent further oxygen getting in, and then moved to a lower temperature.
This will help to stop further development of blue mould but breakdown of fats can continue. Why are blue cheeses often saltier? The end result, therefore, will be less ammoniated, with less bitter flavours. It also helps conserve the cheese and balance the bitter flavours to produce a tastier cheese!
A good cheese-maker can use slightly less salt if they can control the blue mould through other means such as slower maturation or less piercing; this helps produce a more rounded flavour. A good blue cheese should be balanced, with a variety of other flavours to complement the blue flavour. Find out more fascinating facts about cheese — simply sign up to The Courtyard Dairy monthly newsletter for regular exciting offers and interesting info. Sign up here. Fancy trying some interesting and different blue cheeses?
Learn more about Bleu de Termignon from this documented visit to one of the last three producers. Food poisoning can cause unpleasant symptoms ranging from nausea to vomiting. These 9 high-risk foods are the most likely to cause food poisoning. Health Conditions Discover Plan Connect. Share on Pinterest. Is blue cheese mold? Does blue cheese go bad?
The bottom line. Read this next. The 9 Healthiest Types of Cheese. Can You Eat Moldy Cheese? Is Cheese Bad for You? Medically reviewed by Natalie Butler, R. Is Moldy Food Dangerous? Not Always. Less moist than other blue mould cheeses, Stilton is strong and intense. Made using milk from local cattle, Danish Blue comforts with a creamy profile of intricate flavours and a smooth texture. Native to blue mould cheeses, the opening is initially soft with flavours intensifying as it lingers.
Curious about the world of cheese? Here's everything you need to know about how to store, serve and cut cheese! How do you store your cheese — and what are the signs that the cheese has gone bad?
Get the answers here! This cheese knife guide shows you what cheese knives to choose for different types of cheese. You can of course use regular knives, but there is just something about having the right tools for the job!
Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. Don't know how much cheese to serve? Blue mould cheese The history of blue cheese goes back to the 7th century, to a cave outside the village of Roquefort in France.
Creamy, flavourful, matured Intense strokes of piquancy from the characteristic blue veins stretch along a creamy, often crumbly texture. Types of blue mould cheeses The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Gorgonzola With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas.
Castello Creamy Blue Delicate and luxurious creaminess mix with intricate flavour in this indulgent blue mould cheese. Pair with grapes, honey and red wine. Pair with red wine, apples and walnuts. Stilton Intricate and rich, the taste of a blue Stilton is one to experience.
0コメント