How Blue Cheese is made with Penicillium roqueforti mold... | HACCP -Food Safety & Hygiene
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Discover Roquefort: The Exquisite French Blue Cheese
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The MOST important step in the blue cheese making process - punching every wheel with stainless steel needles to introduce oxygen. This allows the penicillium roqueforti (the good stuff) to create the veins of blue mold we all love so much. Sound up ⬆️⬆️ to hear the satisfying sounds of the punching machine. #originalblue #saypointreyescheese | Point Reyes Farmstead Cheese
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Is this the best blue cheese ever? 🧀🤯 For centuries, blue-cheese-makers used the same old strains of Penicillium roqueforti, which is why most blues taste alike. But now, innovators are exploring a vast new “fermentation space,” crafting cheeses with never-before-seen flavours and textures by tweaking the microbes that make them. These cheeses are part of a wider revolution in food production dubbed fermentation 2.0. Tap the link to learn more about the exceptionally tasty new fermented foods
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