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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Blue Mold (Penicillium roqueforti) Ripened => Topic started by: Webmaster on January 03, 2009, 11:01:45 PM
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This Board is for Members who are interested in making or who make Soft Blue Type Cheeses.
Soft cheeses are the broadest of all the cheese segments in terms of technology and final product characteristics. In order to subdivide this wide category several other Soft Cheese Boards have been made: Simple, Brine Preserved, Pasta Filata, and Other.
Some of the general characteristics of the segment are:
- Generally not pressed.
- Water content 65-68%.
- Use Penicillium Roqueforti (http://cheeseforum.org/Glossary.htm#Penicillium_Roqueforti).
General procedures and control points can be found in Culture Manufacturer CHR Hansen's Soft Cheese Brochure posted in the Library Board.
Some Soft Blue Cheeses sorted by origin are:
- Denmark: Danish Blue (http://cheeseforum.org/Cheese/Blue/Blue.htm).
- England: Stilton (http://cheeseforum.org/Cheese/Stilton/Stilton.htm).
- France: Roquefort, Bleu d’Auvergne
- Italy: Gorgonzola
In addition to this board there are Recipe (Ingredients, Directions, Tricks & Traps, & Pictures) webpages on this subject on the Recipe Area of CheeseForum.org website (http://cheeseforum.org/Recipes/Recipes.htm) as follows:
- (http://cheeseforum.org/Recipes/Recipe_Cambozola.htm[/url)
Additional blue cheese resources:
- British Stilton Makers Associations' Website (http://www.stiltoncheese.com/), lots of information including Cheese Making Process and videos.
- British Town of Stilton's Website (http://www.stilton.org/), with some history on Stilton Cheese.
- British Stilton cheese makers Tuxford & Tebbutt Website (http://www.tuxfordandtebbutt.co.uk/c/homepage/), some nice pictures.
- FXCuisine.com's November 2008 Article on Port Soaked Stilton (http://fxcuisine.com/Default.asp?language=2&Display=233&resolution=high).