Blue cheese

Blue cheese Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Blue cheese, Kitchen/Cooking, Dornelly str/25, Boston, MA.

10/21/2023

During this ripening period, the temperature and the level of humidity in the room where the cheese is aging is monitored to ensure the cheese does not spoil or lose its optimal flavor and texture.[13] In general, the ripening temperature is around eight to ten degrees Celsius with a relative humidity of 85–95%, but this may differ according to the type of blue cheese being produced.[12] At the beginning of this ripening process, the cheese loaves are punctured to create small openings to allow air to pe*****te and support the rich growth of the aerobic Penicillium roqueforti cultures, thus encouraging the formation of blue veins.[13]

10/21/2023

Salt, sugar or both are added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti. This solution is first incubated for three to four days at 21–25 °C (70–77 °F). More salt and/or sugar is added and then aerobic incubation is continued for an additional one to two days.[9] Alternatively, sterilized, homogenized milk and reconstituted non-fat solids or whey solids are mixed with sterile salt to create a fermentation medium. A spore-rich Penicillium roqueforti culture is then added. Next, modified milk fat is added which consists of milk fat with calf pre-gastric esterase.[11] This solution is prepared in advance by an enzyme hydrolysis of a milk fat emulsion. The addition of modified milk fat stimulates a progressive release of free fatty acids via lipase action which is essential for rapid flavor development in blue cheese.[10] This inoculum produced by either methods is later added to the cheese curds.[10]

10/21/2023

Blue cheese is believed to have been discovered by accident when cheeses were stored in caves with naturally controlled temperature and moisture levels which happened to be favorable environments for varieties of harmless mold.[2] Analysis of paleofeces sampled in the salt mines of Hallstatt (Austria) showed that miners of the Hallstatt Period (800 to 400 BC) already consumed blue cheese and beer.[3]

According to legend, one of the first blue cheeses, Roquefort, was discovered when a young boy, eating bread and ewes' milk cheese, abandoned his meal in a nearby cave after seeing a beautiful girl in the distance. When he returned months later, the mold (Penicillium roqueforti) had transformed his cheese into Roquefort.[4][5]

Bleu de Gex, a creamy, semi-soft blue cheese made in the Jura region of France
Gorgonzola is one of the oldest known blue cheeses, having been created around AD 879, though it is said that it did not contain blue veins until around the 11th century.[6][7] Stilton is a relatively new addition, becoming popular sometime in the early 1700s.[8] Many varieties of blue cheese originated subsequently, such as the 20th century Danablu and Cambozola, were an attempt to fill the demand for Roquefort-style cheeses.

Address

Dornelly Str/25
Boston, MA
965841

Telephone

+13652125223

Website

Alerts

Be the first to know and let us send you an email when Blue cheese posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Blue cheese:

Shortcuts

Share

Category