The Foodie Issue 02 – March & April 2010
The Foodie Issue 02 – March & April 2010
PDF | 16 pages | English | 6.4 MB
PDF | 16 pages | English | 6.4 MB
Ever got the blues? Blue cheese that is!
Blue cheese is a general classification of cow’s milk, ship’s milk or goat’s milk cheeses that have had Penicillium cultures added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell. Blue cheeses are typically aged in a temperature-controlled environment such as a cave.
In the European Union, many blue cheeses as Roquefort, Gorgonzola and Stilton are – like wine – a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country.
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