Blue cheese with mold

Such a food product as cheese has been known to mankind since ancient times. Many researchers include cheese in the list of the ten most ancient foods that people eat throughout the history of human civilization. It is worth noting that a person's acquaintance with cheese happened, as they say by chance.

People themselves did not expect to open the cheese recipe when they noticed that milk began to roam when animals got into it. Over time, people learned to make a huge number of different types of cheese. Among all varieties of the product, special attention should be paid to cheeses with mold. This type of cheese is not yet as popular with domestic consumers.

Apparently because our people are quite skeptical about such a treat. Many are simply afraid to eat cheese with mold, because they consider it spoiled and dangerous to health. We hasten to assure you of this all stupid prejudices, cheese with mold is not only completely safe, but also useful for the human body. The recipe for cheese with mold was also obtained by humans by accident.

As the legend says, the shepherd became interested in talking with the young beauty and forgot his dinner, which consisted of cheese in the cave. Returning to the same place a few days later, the shepherd found that his cheese had changed and was covered in mold. The youngster ventured to taste the cheese with mould and was pleased with the savoury and unusual taste of the product. Since that time, people began to make cheeses with mold.

Among the three main varieties of mold cheese, blue cheeses deserve special attention. Blue cheeses with mold mean a large group of cheeses, which differ in the characteristic greenish-blue color of the cheese mass. In the process of producing blue cheeses with mold, the genus of mold Penicillium is used. As a rule, such molds as Penicillium glaucum as well as Penicillium roqueforti are introduced into the composition of blue cheeses.

It is worth noting that the process of producing blue cheeses with mold differs from other types of product in the presence of one significant step. Initially, cheeses form a cheese mass from milk, as well as sourdough, as in the case of cheese varieties familiar to domestic consumers, and then mold is introduced into it using special thin and long needles.

During fermentation, the air gives impetus to the development of blue mold. The result is blue cheese with mould, which has an exceptional exquisite taste and a subtle savoury flavour. The most famous species of blue cheeses with mold can be considered Roquefort, Cambotsola, Dor Blue, Gorgonzola, as well as Bavarian blue cheese. Blue cheeses with mold are usually served as a snack or dessert accompanied by elite wines.