I would like to see if my understanding/confusion of the changes that are occurring in the blue cheese paste are correct...any comments would be appreciated.
On the pic I notice that the paste colour around the blue mould is a lot lighter. I assume that the blue mould is consuming the lactic acid in the curd, reducing the pH and thereby 'bleaching' the curd. I notice that the curd is much darker away from the blue mould. This should be visible on the pic. But if lactic acid is being consumed wouldn't the pH be increasing resulting in less curd 'bleaching'?
Thanks.
NVD.