Blue Cheese

Emperador Blue Cheese is an artisanal Argentine cheese produced in accordance with the Argentine Food Code. Made from pasteurized milk, lactic cultures, and Penicillium Roquefortii, it develops its distinctive flavor and blue marbling during controlled aging.

Approximate composition (% w/w):

Water 47.0 | Fat 25.0 | Protein 22.0 | CaCl₂ 4.0 | NaCl 1.8

Sensory characteristics:

• Texture: semi-soft, easily shreddable, with uniform blue-green veins.
• Color: white to light yellow with bluish or green streaks.
• Flavor: strong, spicy, and characteristic.
• Aroma: pungent and well-defined.
• Rind: rough, natural, slightly oily surface.
• Shape: cylindrical.

Physico-chemical (Argentine Code):

• Fat: ≥28% | Fat in dry matter: ≥50%
• Protein: ≥20% | Moisture: ≤48% | Ash: ≤4%

Microbiological limits:

• Coliforms 30°C: ≤5000/g
• Coliforms 45°C: ≤1000/g
• Coag. pos. Staphylococcus: ≤100/g
• Salmonella spp: absent/25g

📩 info@quesoazulemperador.com

📞 +54 353 4878113 / +54 353 4878149