It must be moist enough to support the growth of this mold, yet it firm enough to enable the puncture a hole through it with a knitting needle. Use it to pierce the cheese through from both ends to assure ample mold seeding and clear air passages. Set the cheese on its side so air can flow through it. When the growth of blue is sufficient weeks wrap with foil and move to the fridge for a few more weeks or months.
In theory this should work but blue cheese are finicky and tricky to get right. Many variables may still fail it. What cheese skins can you eat? How do supermarkets dispose of expired food? What is it like to be a chef at an expensive restaurant? By providing your email, you agree to the Quartz Privacy Policy. Skip to navigation Skip to content. Discover Membership. Editions Quartz. More from Quartz About Quartz. Follow Quartz. These are some of our most ambitious editorial projects.
This cheese knife guide shows you what cheese knives to choose for different types of cheese. You can of course use regular knives, but there is just something about having the right tools for the job!
Your cheese consists of several layers of flavour, and the taste may differ depending on where you cut it. To ensure that you enjoy all aspects of your cheese, you should consider the shape when cutting. Don't know how much cheese to serve? Blue mould cheese The history of blue cheese goes back to the 7th century, to a cave outside the village of Roquefort in France. Creamy, flavourful, matured Intense strokes of piquancy from the characteristic blue veins stretch along a creamy, often crumbly texture.
Types of blue mould cheeses The character and profile are determined by how much moisture is kept in each cheese, as well as the point of maturation the rind is pierced. Gorgonzola With a distinct look, Gorgonzola is versatile in its uses, adding zest to risottos, pastas or pizzas. Castello Creamy Blue Delicate and luxurious creaminess mix with intricate flavour in this indulgent blue mould cheese.
Pair with grapes, honey and red wine. Pair with red wine, apples and walnuts. Stilton Intricate and rich, the taste of a blue Stilton is one to experience.
Pair with honey, walnuts and sliced apple. Danish Blue Made using milk from local cattle, Danish Blue comforts with a creamy profile of intricate flavours and a smooth texture. Pair with fresh pear, citrus fruit and walnuts. Stilton Cheese. Danish Blue. Creamy Blue. All you need to know about cheese Curious about the world of cheese?
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