Blue-veined cheeses
Blue-veined cheeses or paste with mould interns . The curd is sown and bored so that the mushroom develops.
The sowing is a process suitable for the manufacture of certain cheeses and which consists in incorporating lactic Moisissure S or leavens in milk. The lactic leavens are bacteria able to cause the Fermentation Lait.
The term with spotted paste applies to the blue cheeses for which the color and the distribution of the mould (Penicillium glaucum or roqueforti) also called “persillage” vary according to each cheese.
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Blue of Auvergne, Auvergne
- Blue of Bresse, Blue Ain
- of Franchimont, Belgium
- Blue of Gex, Blue Ain
- of Laqueuille, Auvergne
- Blue of the Causses, Auvergne
- Blue of Vercors, Dauphine
- Castle of Arville, Belgium
- Fourme of Ambert, Auvergne
- Fourme of Montbrison, the Rhone-Alps/Auvergne
- Gorgonzola, Italy
- Rochebarron, Auvergne
- Roquefort, Aveyron
- Holy Agur , Auvergne
- Tignard, Savoy
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