How Does The Blue Mould In Blue Cheese Get There?
Answer:
Certain cheeses such as Gorgonzola or Stilton have blue veins running through them, similar in appearance to mould. However, these cheeses are rather different in taste to ones that might have be left past their sell-by-date in the fridge.
Instead, blue cheeses own had spores injected or mixed into the curds as they form, which develop into a vein-like or mouldy appearance as the cheeses mature in a temperature-controlled environment .
Blue cheeses hold been around for centuries and it is thought that they were discovered by accident when cheese be maturing in caves where different types of moulds form.
Gorgonzola be developed in the 9th century, but only became blue contained by the 11th century. Roquefort was also created in the 11th century.
Stilton wasn't on the cheese scene until the 18th century and originates from the town of Stilton within Cambridgeshire, which is about 8 miles north of Peterborough.
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