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    Wiki: Blue Mold Defects

    “Blue Mold” type cheeses such as Stilton & Rocquefort are made by adding the mold Penicillium rocqueforti. In addition to all the normal Coagulation, Surface, Aroma, Body, and Flavour defects, they also have their own special set of problems. This article discusses the common defects special to blue mold cheeses, their descriptions, and causes organized by defect type.

    Surface – Slow Mold Development

    Description

    • Blue mold takes excessive time to develop on surface of cheese.

    Causes

    • Ripening/aging room humidity is too low, increase.
    • Moisture content of cheese is too low, stir less or cook for shorter time or at lower temperature, or cut curds larger.
    • Extremely weak or dead Penicillium rocqueforti innoculant. This is unheard of as P. rocqueforti is an extremely hardy and resilient mold.

    Aroma – Excessive, Early

    Description

    • The aroma of cheese becomes excessive before correct ripening/aging time.

    Causes

    • Ripening/aging room humidity is too high, reduce.

    Body – Poor Mold Development

    Description

    • Body of cheese has little blue mold development.

    Causes

    • Inadequate amount of cavities in body of cheese in which blue mold can grow. Causes are not enough milling, cheese pressed too much, or moisture content of cheese it too high not allowing cavities to stay open.
    • Inadequate piercing of cheese not enabling air to enter body of cheese to activate blue mold.
    • Extremely weak or dead Penicillium rocqueforti innoculant. This is unheard of as P. rocqueforti is an extremely hardy and resilient mold.

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