Blue Cheese

Raw Materials

Milk: usually from cow’s milk, although sheep’s or goat’s milk may also be used.

Mold Culture: the most common are Penicillium roqueforti or Penicillium glaucum, added during production to develop the characteristic blue veining.

Organoleptic Properties

Flavor: strong and intense, with spicy notes and a fruity profile.

Aroma: sharp and distinctive, developed by the presence of mold.

Texture: creamy and crumbly, with the typical blue-veined structure.

Quality Standards

Blue cheese must comply with national regulations regarding moisture, fat, salt, and mold content. It must also meet sanitary standards to prevent unwanted contaminants.