Some cheeses, such as Roquefort, blue, Gorgonzola, Stilton, Brie, and Camembert, are made from dairy products in a similar manner to other cheeses. However, there is a unique step for those cheeses. Cheeses like those mentioned above are introduced to a specific type of mold (which is a type of fungus) at a specific point in their development. These molds often impart unique colors, scents, and tastes to the cheeses as they grow. If the molds are allowed to continue to grow unchecked, the cheeses may become unsafe to eat.
Penicillium roqueforti is the specific mold used to make blue cheese. It is responsible for the blue veining and unique flavor characteristic of this type of cheese.
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No, blue cheese itself is not living. You can check if anything is living by asking yourself if it does MRS NERG: (Move, respire, be sensitive to changes such as light, need nutrition, excrete, reproduce and grow). The blue bits in blue cheese are made by moulds and bacteria, and bacteria are a living organism.
Blue cheese dressing is considered heterogeneous because it is a mixture of various ingredients that do not fully blend together to form a uniform solution. The chunks of blue cheese and other components like herbs and spices give it a non-uniform appearance and texture.
Ricotta or cottage cheeses are the fastest to grow mold because they have the most wet surfaces that mold can grow on. Bleu cheese already has mold in it. The mold is the blue part. Refer to the added link for more information.
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they can add flavour to some cheese such as blue cheese and some cheddar cheeses
Blue cheese is a catch-all term for cheeses that have blue coloration or veins due to the particular fungus used in its production. While Roquefort is a blue cheese, not all blue cheeses are Roquefort.
Blue cheese! Delicious. Some, but not all, other cheeses.
Penicillium roqueforti is the specific mold used to make blue cheese. It is responsible for the blue veining and unique flavor characteristic of this type of cheese.
There are millions of bacteria in every slice of blue cheese just like in most living food, but if you are referring to what gives its blue color to cheese, this is a fungus, not a bacteria. Blue cheese like stilton, roquefort or gorgonzola are seeded with the fungus penicillium roqueforti. Penicillium has been used in France since the Middle Ages to heal wounds, in the form of blue mold bread, however it is the Scottish Alexander Fleming who first isolated its active element penicillin in 1928, from penicillium rubens.
No. There are many different types of mold, but many foods have mold all ready when they are eaten. Do you like blue cheese? The blue color is a mold within the cheese and it is allowed to ripen to get get that blue vein. You probably all ready eat mushrooms. They are a fungus. I can think of many things that people eat that have mold or are a fungus.
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Stilton cheese is not "fermented" as such. Like other blue-veined cheeses, such as Italian "Gorgonzola" and French "Roquefort", it gets its blue veins from the saprotrophic fungus Penicillium roqueforti. For more information on Stilton, see the related links.
yes' there are fungus.
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