The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops a distinctive blue flavour. Blue cheese is one such wonder, edible in the concentrated milk segment.
The distinctiveness of blue cheese lies in its strong aroma. Some like the flavour and eat it whenever they get a chance. Some call it pungent and gradually acquire the taste for this protein-rich coagulated milk. The fame of blue cheese has withstood the test of time. But there is good news for cheese lovers who like the aroma less aggressive. Stilton, one of the popular varieties of blue cheese, comes with a less aggressive aroma as compared to Roquefort and Gorgonzola, the two other equally popular varieties of blue cheese.
This story is from the December - January 2020 edition of Bakery Review.
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This story is from the December - January 2020 edition of Bakery Review.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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