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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
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Difference Between Roquefort & Blue Cheese?
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Topic: Difference Between Roquefort & Blue Cheese? (Read 8322 times)
Brian
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Difference Between Roquefort & Blue Cheese?
«
on:
May 10, 2009, 04:18:13 AM »
OK
I'm real new to moldy cheeses, and have only tried it once.
What is the difference between a Roquefort and a Bleu cheese, cheese? Aren't they the same mold strain?
Brian
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Cheese Head
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Re: Difference Between Roquefort & Blue Cheese?
«
Reply #1 on:
May 10, 2009, 01:01:28 PM »
Brian, good question.
FWIW, my understanding here is that:
The blue mold is from Penicillium roqueforti named after the caves around Roquefort on Soulzon River in S France where Roquefort Cheese was originally made.
There are many strains of P. roqueforti, there are a few listed in the Product Data Sheets from manufacturers CHR Hansen & Danisco
posted in our Library
.
Roquefort is made from sheep's milk whereas Blue Cheese are cow's milk based.
Some blue cheese like Danablu,
use both P. roqueforti and P. candidum
, the white mold normally used in Camembert & Brie.
Anyone else please help here!
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened
»
Difference Between Roquefort & Blue Cheese?