Blue cheese
Blue cheese
Blue cheese (pronunciation: /bluː tʃiːz/) is a general term used to describe cheese that has been made with cultures of the mold Penicillium, giving it spots or veins of blue, blue-gray or blue-green mold, and a distinct smell.
Etymology
The term "blue cheese" comes from the distinct blue or blue-green mold that is visible in the cheese. The color is a result of the Penicillium mold used in the cheese-making process.
Production
Blue cheese is made from cow's, sheep's, or goat's milk. The milk is heated and then cultures of the mold Penicillium are added. The cheese is then aged in a temperature-controlled environment such as a cave. During the aging process, the cheese is often pierced to promote mold growth.
Varieties
There are many varieties of blue cheese, including Roquefort, Gorgonzola, and Stilton. Each variety has its own unique flavor profile and texture, but all are characterized by the presence of blue or blue-green mold.
Health Benefits
Blue cheese is a good source of protein and calcium. It also contains probiotics, which are beneficial for gut health. However, due to its high fat and sodium content, it should be consumed in moderation.
Related Terms
External links
- Medical encyclopedia article on Blue cheese
- Wikipedia's article - Blue cheese
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