Difference between revisions of "Blue cheese"
Revision as of 06:31, 30 August 2008
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.