please help me?

Question

i am doing a coursework on blue cheese. can u please tell me how they do it, in details. Is it true that they leave it to mould, or they do something so that it mould quickly?? please give me details of its procedure. thanks

Answer 1

Blue cheese is basically the curds from normal cheese making( milk gone sour with bacteria) injected or mixed with a different type of bacteria which forms the blue veins, To hardened the cheese in the case of say Stilton its often mixed with renit which comes from the stomach lining originally cheese would have been hardened in a stomach. Cheese is effectively rotten milk the blue is a type of mould, try the cheese board for more info. link below

Answer 2

One of the procedures is to pass copper wires through the 'new' cheese. This will then start to moulding process. If you get a chance, and if you're as sad as me, buy a wedge of Danish Blue and look at the rind end. You should be able to determine where the wires would have been from the tell-tale holes.

Answer 3

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Answer 4

Blue Cheeses (Bleu Cheeses)

Blue Cheese History and Facts (also spelled ‘bleu cheese’)

Blue cheese is a general classification of cow's milk and/or goat's milk cheeses with a blue or blue-green mold. The blue mold in these cheeses is due to mold spores from Penicillium roqueforti or Penicillium glaucum, etc.

Today most blue cheeses (bleu cheese) are either injected with the mold, as with Roquefort, or the mold is mixed right in with the curds, as it is with Gorgonzola, to insure even distribution of the mold. Most of these cheeses must still be aged in the original caves where they were developed to bear the name.

Most Blue cheeses are made from whole cow's milk, but there are also made with ewe's or goat's milk. These complex blue veined cheeses are generally ranked as some of the best cheeses in the world. They are strong flavored, and have a unique 'tang' that distinguishes these cheeses. Some of the best are Roquefort, Stilton, Gorgonzola and Danablu.

Lanark Blue is a Scottish blue cheese made from ewe's milk. It has blue green veins, a strong salty flavor, with a creamy white inside.

Some Blue Cheese History
Most of these cheeses were originally produced in caves in their respective areas, where the mold was naturally present. This combined with the unique nutrients that the mold grew on in the caves affected the flavor, texture and blue-green color of the mold in each of these cheeses. In the beginning, this was most likely discovered by accident when cheeses were stored in the caves, and they developed mold. Then someone decided to taste the cheese that others might have thought to be ruined, and realized how exquisite the taste had become.
Some blue cheeses, such as Danablue, were developed later as less expensive alternatives to the higher priced Roquefort cheese from France.

The process for making America's ‘Maytag Blue Cheese’ was developed by the Iowa State U. in 1941 (it is a process for making blue cheese with pasteurized milk.) Production was begun by Fred Maytag II (of dishwasher fame) when he heard about the new process. Maytag blue is also aged in specially designed caves.

Answer 5

They use copper rods that are speared through the cheese and left for a while to encourage the blue "mold"

Answer 6

I think they put copper wire in the cheese to speed the process.

Answer 7

There is a good site hhtp;//blue cheese

Answer 8

Do an internet search and plagiarise your homework from the internet, don't expect someone else to plagiarise it for you.

Answer 9

search the web with key words

Answer 10

Here