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Article: Noble Roquefort is one of the blue bloods
- Article from:
- Chicago Sun-Times
- Article date:
- October 15, 1987
- Author:
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Copyright informationCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Roquefort, Stilton and Gorgonzola have dominated the marbleized
cheese world for centuries. But these blue-veined and
green-blue-veined cheeses, and their more recent counterparts from
Denmark and the United States, are not everybody's darlings. They
are for cheese lovers who appreciate their assertive, pungent, rich
and mellow flavors.
But what makes them so special? Without a mold injection of
penicillium glaucum (from glaucos, the Greek world for bluish gray)
or penicillium roqueforti (from Roque - fort-sur-Soluzon, a village
in southwest France), each would be just another cheese.
Depending on the humidity and temperature during aging, these
molds transform curds into white to ...
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Article: BLUE CHEESE CAN BE FROZEN FOR MONTHS
Post-Tribune (IN);
February 11, 1998 ;
580 words
......PRINTED VERSION. Q: How do they make blue cheese? How can you tell if it's gone bad? A: Like all cheese, blue cheese starts out as milk that's thickened...with the use of special bacteria. Blue cheese is treated with a mold called penicillium...
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