Blue Cheese

Blue Cheese

Penicillium roqueforti, Penicillium gorgonzola or Penicillium glaucum spores are added to the cheese, which provide the blue-green colors and piquant flavor. The mold will not thrive until oxygen comes into contact with it, so the cheeses are pierced with pins, which allows the mold to flourish and causes the cheeses to develop a very high acid content and crumb-like texture.

Standard Portion

1 Cubic Inch

Also called

Penicillium gorgonzola

Nutritional Values

  • Tuesday, 18 October 2016

Leave a comment

You are commenting as guest. Optional login below.