Blue cheese: Difference between revisions

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'''Blue cheeses''' are created by adding blue or green mould cultures to the [[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. Blue cheeses can be soft, semi-hard or hard.
bochiget
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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 are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'s milk to produce it.
Mould cheeses are believed to have originated in [[France]], first produced by [[monks]], using [[sheep]]'s milk to produce it.

Latest revision as of 06:34, 30 August 2008

Blue cheeses are created by adding blue or green mould cultures to the 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. Blue cheeses can be soft, semi-hard or hard.

Mould cheeses are believed to have originated in France, first produced by monks, using sheep's milk to produce it.

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