Blue cheese: Difference between revisions
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'''[[Mould]] cheeses''', particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. |
'''[[Mould]] cheeses''', particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid [[cheese]]s. These types of cheeses are created by adding blue or green mould cultures to the [[milk]] or [[cheese]] [[curd]]. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow. |
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Revision as of 08:56, 10 November 2007
bochiget Mould cheeses, particularly blue and green mould cheeses (eg. blue vein, Roquefort) are soft, or half-solid cheeses. These types of cheeses are created by adding blue or green mould cultures to the milk or cheese curd. The veins of mould are created by injecting needles into the cheese both to provide the mould with oxygen and to allow a passage for the mould to grow.
Mould cheeses are believed to have originated in France, first produced by monks, using sheep's milk to produce it.
