"and the fame of Stilton rapidly spread. In 1936 the Stilton Cheesemakers' Association (SCMA) was formed to lobby for regulation to protect the quality and origin of the cheese, and in 1966 Stilton was granted legal protection via a certification trade mark, the only British cheese to have received this status. Blue Stilton's distinctive blue veins are created by piercing the crust of the cheese with stainless steel needles, allowing air into the core. The manufacturing and ripening process takes approximately nine to twelve weeks. For cheese to use the name ""Stilton"", it must be made in one of the"
"Roquefort Roquefort ( ; ; ) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognised geographical indication, or has a protected designation of origin. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of blue mold. It has characteristic odor and flavor with a notable taste of butyric"
"apply this cheese to wounds to avoid gangrene. The regulations that govern the production of Roquefort have been laid down over a number of decrees by the INAO. These include: Roquefort has a high content of free glutamate, 1280 mg per 100 g of cheese. According to a 2012 study, Roquefort contains anti-inflammatory compounds. A study from 2013 found that proteins from Roquefort cheese inhibit Chlamydia propagation and LPS (Lipopolysaccharide) leukocyte migration. Roquefort Roquefort ( ; ; ) is a sheep milk cheese from the south of France, and together with Bleu d'Auvergne, Stilton, and Gorgonzola is one of the"
"Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along with spores of the mold ""Penicillium glaucum"". ""Penicillium roqueforti"", used in Roquefort cheese,"
"laws protect the names of wines, cheeses, hams, sausages, seafood, olives, olive oils, beers, balsamic vinegar, regional breads, fruits, raw meats and vegetables. Foods such as Gorgonzola, Parmigiano-Reggiano, feta, the Waterford blaas, Herve cheese, Melton Mowbray pork pies, Piave cheese, Asiago cheese, camembert, Herefordshire cider, cognac, armagnac and champagne can only be labelled as such if they come from the designated region. To qualify as ""roquefort"", for example, cheese must be made from milk of a certain breed of sheep, and matured in the natural caves near the town of Roquefort-sur-Soulzon in the Aveyron region of France, where it is"
"by white and crusty brown molds. Their texture can be soft or firm. Some of the most renowned cheeses are of this type, each with its own distinctive color, flavor, texture and aroma. They include Roquefort, Gorgonzola and Stilton. Brined or pickled cheese is matured in a solution of brine in an airtight or semi-permeable container. This process gives the cheese good stability, inhibiting bacterial growth even in hot countries. Brined cheeses may be soft or hard, varying in moisture content, and in colour and flavour, according to the type of milk used; though all will be rindless, and generally"
"Stilton cheese Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of origin by the European Commission, which requires that only cheese produced in the three counties of Derbyshire, Leicestershire, and Nottinghamshire and made according to a strict code may be called ""Stilton"". Thus cheese made in the village of Stilton which is now in Cambridgeshire (from where its name was derived in the 18th century) could not be sold as ""Stilton"". Frances Pawlett (or Paulet), a"
"such as Edam or Port-Salut. ""White Stilton"" has not had the ""Penicillium roqueforti"" mould introduced into it which would otherwise lead to the blue veining normally associated with Stilton. It is a crumbly, creamy, open textured cheese and is now extensively used as a base for blending with apricot, ginger and citrus or vine fruits to create unique dessert cheeses and has even been used as a flavouring for chocolate. Huntsman cheese is made with both Blue Stilton and Double Gloucester. A 2005 survey by the British Cheese Board reported that Stilton seemed to cause unusual dreams, with 75% of"
"these microbes might be already present in the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as Brie and Camembert, blue cheeses such as Roquefort, Stilton, Gorgonzola, and rind-washed cheeses such as Limburger. There are many types of cheese, with around 500 different varieties recognized by the International Dairy Federation, more than 400 identified by Walter and Hargrove, more than 500 by Burkhalter, and more"
"Roquefortine C Roquefortine C is a mycotoxin that belongs to a class of naturally occurring 2,5-diketopiperazines produced by various fungi, particularly species from the genus ""Penicillium"". It was first isolated from a strain of ""Penicillium roqueforti"", a species commercially used as a source of proteolytic and lipolytic enzymes during maturation of the blue-veined cheeses, Roquefort, Danish Blue, Stilton and Gorgonzola. Roquefortine C is a cyclodipeptide mycotoxin derived from the diketopiperazine cyclo(Trp-dehydro-His) and is a relatively common fungal metabolite produced by a number of ""Penicillium"" species. It is also considered as one of the most important fungal contaminants of carbonated beverages,"
"and naming were first defined. In 1961, in a landmark ruling that removed imitation, the ""Tribunal de Grande Instance"" at Millau decreed that, although the method for the manufacture of the cheese could be followed across the south of France, only those cheeses whose ripening occurred in the natural caves of Mont Combalou in Roquefort-sur-Soulzon were permitted to bear the name Roquefort. The mold that gives Roquefort its distinctive character (""Penicillium roqueforti"") is found in the soil of the local caves. Traditionally, the cheesemakers extracted it by leaving bread in the caves for six to eight weeks until it was"
"stocked a generic ""British Blue cheese"". Other makers have adopted their own names and styles. Other examples of blue cheeses include Gorgonzola cheese of Italy, which is made from cows' milk; and the French cheeses Fourme d'Ambert from Auvergne and made with cows' milk and Roquefort, which is made with ewes' milk. Blue Stilton is often eaten with celery or pears. It is also commonly added as a flavouring to vegetable soup, most notably to cream of celery or broccoli. Alternatively it is eaten with various crackers, biscuits and bread. It can also be used to make a blue cheese"
"while the edible bloomy rind is similar to that of Camembert. Cambozola is considerably milder than Gorgonzola piccante and features a smooth, creamy texture with a subdued blue flavour. The cheese's name appears to be a portmanteau of Camembert and Gorgonzola, which is fitting, given that its flavour profile combines the moist, rich creaminess of Camembert with the sharpness of blue Gorgonzola. It also refers to Cambodunum, the Roman name of Kempten, the city where Champignon is located. Cambozola Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian"
"the Gorgon in the ""Inferno IX"". Bloom masters the monster by digesting her."" Gorgonzola Gorgonzola (; ) is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a ""bite"" from its blue veining. Gorgonzola has been produced for centuries in Gorgonzola, Milan, acquiring its greenish-blue marbling in the 11th century. However, the town's claim of geographical origin is disputed by other localities. Today, it is mainly produced in the northern Italian regions of Piedmont and Lombardy. Whole cow's milk is used, to which starter bacteria are added, along"
"Cambozola Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. Cambozola was patented and industrially produced for the world market by the large German company Hofmeister-Champignon. The cheese was invented circa 1980 and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie. It is made from a combination of ""Penicillium camemberti"" and the same blue ""Penicillium roqueforti"" mould used to make Gorgonzola, Roquefort, and Stilton. Extra cream is added to the milk, giving Cambozola a rich consistency characteristic of triple crèmes,"
"cuisine. Rigouta The rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja. The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep. The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal. The main micro-organisms responsible of the fermentation are: the ""Lactococcus lactis"" and the ""Enterococcus faecalis"". Rigouta is also used as the basis of several preparations and dishes of"
"a soft cheese with a sharp, strong flavour and a slightly tangy aroma. It is slightly sour but sharper than Stilton and generally creamier. Shropshire Blue Shropshire Blue is a cow's milk cheese made in the United Kingdom. The cheese was first made in the 1970s at the Castle Stuart dairy in Inverness, Scotland by Andy Williamson, a cheesemaker who had trained in the making of Stilton cheese in Nottinghamshire. The cheese was first known as 'Inverness-shire Blue' or 'Blue Stuart', but was eventually marketed as 'Shropshire Blue', a name chosen to help increase its popularity, despite it having no"
"Rigouta The rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja. The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep. The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal. The main micro-organisms responsible of the fermentation are: the ""Lactococcus lactis"" and the ""Enterococcus faecalis"". Rigouta is also used as the basis of several preparations and dishes of Tunisian"
"three varieties: red, white and blue. The original plain white version accounts for most of the production. Red Cheshire, coloured with annatto to a shade of deep orange, was developed in the hills of North Wales and sold to travellers on the road to Holyhead. This trade was so successful that the travellers came to believe that all Cheshire cheese was orange, and producers in its home county were obliged to dye their cheese in order to match the expectations of the market. Blue Cheshire has blue veins like Stilton or Shropshire blue, but is less creamy than Stilton and"
"varies depending upon where it was produced. Robiola di Roccaverano DOP / DOC has no rind and a slightly straw-yellow coloring with a sweet, yielding taste. Robiola Lombardia has a thin, milky-white to pink rind and tends to be shaped like small rolls. The cream-colored cheese underneath its bloomy rind has a smooth, full, tangy and mildly sour flavor, likely due to the high (52%) fat content. Its rind can be cut away, but is mild with no ammonia and adds a subtle crunch to the cheese. La Tur has a cake-like rind over a tangy-lactic layer of cream and"
"Ricotta forte Ricotta forte (strong ricotta) is a very traditional soft cheese of Apulia, in Southeastern Italy. It is creamy, spicy and a little bitter. Its preparation is similar to the Greek cheese called ""kopanisti"": the milk is fermented by bacteria and yeast which contribute to the spicy tasty and to the very intense aroma. The aroma is similar to the long-seasoned pecorino. This cheese is typically used on pasta to make the tomato sauce tastier or on the bread with anchovies or in the traditionali fried ""panzerotti""""."" It has been recognised by the Ministry of Agricultural, Food and Forestry"
"different to the very sweet perfumes you smell wafting down the street as someone walks past you."". The search for an unpasteurised Stilton cheese was a plot element of a ""Chef!"" episode entitled ""The Big Cheese"", aired on the BBC One television station on 25 February 1993. A character named G. D'Arcy ""Stilton"" Cheesewright appears in several of the Jeeves novels of P. G. Wodehouse. Stilton cheese Stilton is an English cheese, produced in two varieties: Blue, known for its characteristic strong smell and taste, and the lesser-known White. Both have been granted the status of a protected designation of"
"Roquefort made from sheep’s milk. The cheese plant and caves were completed a year later and the first wheels of Maytag Blue Cheese were formed in October 1941. The milk from Maytag's Iowa Holsteins resulted in a rich, creamy cheese that resembled the flavors of European bleu cheeses. Ever a visionary, Fred sold his cheese in a unique new way—by catalog—essentially creating the practice of mail-ordering food that thrives today. Fred’s son Fritz Maytag (https://en.wikipedia.org/wiki/Fritz_Maytag) assumed leadership in 1962 and led the small family company for the next 50 years. During these five decades, Fritz saved from bankruptcy and imminent"
"Penicillium roqueforti Penicillium roqueforti is a common saprotrophic fungus in the genus ""Penicillium"". Widespread in nature, it can be isolated from soil, decaying organic matter, and plants. The major industrial use of this fungus is the production of blue cheeses, flavouring agents, antifungals, polysaccharides, proteases, and other enzymes. The fungus has been a constituent of Roquefort, Stilton, Danish blue, Cabrales, Gorgonzola, and other blue cheeses that humans are known to have eaten since around AD 50; blue cheese is mentioned in literature as far back as AD 79, when Pliny the Elder remarked upon its rich flavour. First described by"
"may also be used. The whey is then removed during curdling, and the result aged at low temperatures. During the aging process metal rods are quickly inserted and removed, creating air channels that allow the mold spores to grow into hyphae and cause the cheese's characteristic veining. Gorgonzola is typically aged for three to four months. The length of the aging process determines the consistency of the cheese, which gets firmer as it ripens. There are two varieties of Gorgonzola, which differ mainly in their age: Gorgonzola Dolce (also called Sweet Gorgonzola) and Gorgonzola Piccante (also called Gorgonzola Naturale, Gorgonzola"
"made with pasteurised milk for many years, until 1989 the Colston Bassett dairy did make one Stilton with unpasteurised milk. However, following an outbreak of food poisoning incorrectly linked to the dairy and subsequently revealed to be unfounded, they decided to end production of the unpasteurised cheese. In 1996, this decision was permanently enshrined when Stilton was awarded Protected Designation of Origin status by the EU, with one of the criteria being the use of pasteurised cows milk. Stichelton is produced by a partnership including Randolph Hodgson who owns the specialist cheese retailer Neal's Yard Dairy, and Joe Schneider who"
"Stichelton Stichelton is an English blue cheese. It is similar to Blue Stilton cheese, except that it does not use pasteurised milk or factory-produced rennet. The name comes from a form of the name of Stilton village in the 1086 ""Domesday Book"" (""Stichiltone/Sticiltone""), as the name Stilton cannot legally be used for the cheese. Randolph Hodgson of Neal's Yard Dairy and American Joe Schneider produce Stichelton in small batches in a dairy at Cuckney on the northern edge of Sherwood Forest, Nottinghamshire. They use raw milk, rennet from calves' stomachs and hand-ladling and smoothing. Although most Stilton cheeses have been"
"the use of heterofermentative bacteria is necessary to produce the compounds that give characteristic fruity flavours and, importantly, the gas that results in the formation of bubbles in the cheese ('eye holes'). Cheesemakers choose starter cultures to give a cheese its specific characteristics. Also, if the cheesemaker intends to make a mould-ripened cheese such as Stilton, Roquefort or Camembert, mould spores (fungal spores) may be added to the milk in the cheese vat or can be added later to the cheese curd. During the fermentation process, once the cheesemaker has gauged that sufficient lactic acid has been developed, rennet is"
"Dolcelatte Dolcelatte () is a blue veined Italian soft cheese. The cheese is made from cow's milk, and has a sweet taste. Its name translates from Italian to 'sweet milk' in English. Dolcelatte was created by the Galbani Company (now part of Groupe Lactalis) and the name is a registered trademark. Dolcelatte was developed for the British market to provide a milder smelling and tasting alternative to the famous traditional Italian blue cheese, Gorgonzola. The production method for dolcelatte is similar to the methods used to make Gorgonzola. One difference is that it is made from the curd of only"
"chopped tomatoes and olive oil. Mykoniotes also use it as a meze to accompany the Greek drink ouzo. Kopanisti Mykonou Kopanisti Mykonou () is a salty, spicy cheese, with protected designation of origin (PDO) that is mainly found in the Cycladic island of Mykonos, in Greece, Aegean Sea, for more than 300 years. It owes its special hot taste to fungal growth and it is sometimes also called the ""Greek Roquefort"". In Turkey it is known as ""kopanisti peyniri"" or ""acı peynir"" (kopanisti cheese and bitter cheese, respectively, in Turkish), and is traditionally made in Çeşme and Karaburun districts of"
"obtained from the original producer by Hodgson's colleague, and subsequently kept alive for fifteen years. Stichelton is made in a dairy, from the unpasteurised milk of Friesian-Holstein cows at Collinthwaite Farm, on the Welbeck Estate in Nottinghamshire. ""ForbesLife"" magazine described it as a ""sumptuous cheese that sets a full-flavored, succulent, complex chain of sensations going in your mouth: fruity and salty, buttery, and earthy, sharp and creamy. Robin Hood never had it so good."" The starter culture for the cheese is known as MT36, the original culture used in the pre-1989 unpasteurised Stiltons, and is different from the culture that"
"""Queso blanco"", also called ""queso sierra"" or ""queso enchilada"", is a creamy, white cheese made with skimmed cows’ milk, and has been described as being a cross between mozzarella and cottage cheese. It is often homemade using lime juice as the coagulant, giving it a citrus flavor. Commercially, it is made with rennet. It softens when heated, but does not melt. ""Requesón"" is a loose cheese similar to ricotta or cottage cheese, made with whole cows’ milk. Traditionally, this cheese is sold in markets wrapped in fresh corn husks. It has a light, not salty taste, and is used for"
"species are harvested from the wild for personal consumption or commercial sale. Milk mushrooms, morels, chanterelles, truffles, black trumpets, and ""porcini"" mushrooms (""Boletus edulis"") (also known as king boletes) demand a high price on the market. They are often used in gourmet dishes. Certain types of cheeses require inoculation of milk curds with fungal species that impart a unique flavor and texture to the cheese. Examples include the blue color in cheeses such as Stilton or Roquefort, which are made by inoculation with ""Penicillium roqueforti"". Molds used in cheese production are non-toxic and are thus safe for human consumption; however,"