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Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Enzyme-modified cheese. Enzyme-modified cheese (EMC) is a concentrated cheese flavour ingredient that is produced from cheese [1] (or its upstream ingredients) [2] by treatment with enzymes such as proteases (not including the usual rennet), lipases and esterases. [3] An incubation period under controlled conditions is required for proper ...
A semi-hard cheese made from cow's milk, with a waxed rind. It has been produced since the 16th century making it one of England's oldest cheeses. [3] Dovedale. A cylindrical, blue-veined soft cheese made from cow's milk. Dovedale cheese is a protected food name. It may only be made within 50 miles (80 km) of the Dovedale valley.
Beenleigh blue cheese logo.jpg 132 × 132; 6 KB This page was last edited on 28 April 2019, at 21:03 (UTC). Text is ... Code of Conduct; Developers; Statistics;
Blue cheese. Blue cheese[a] is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
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Penicillium glaucum is a mold that is used in the making of some types of blue cheese, including Bleu de Gex, Rochebaron, and some varieties of Bleu d'Auvergne and Gorgonzola. (Other blue cheeses, including Bleu de Bresse, Bleu du Vercors-Sassenage, Brebiblu, Cambozola, Cashel Blue, Danish blue, Fourme d'Ambert, Fourme de Montbrison, Lanark ...
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