There are a lot of fans of blue cheeses. However, there are many varieties of these cheeses themselves. Cheeses differ from each other by the type of mold, its location and other parameters.
Instructions
Step 1
Bree
Soft cheese with external mold. Produced in Germany and France from cow's milk. The fat content of the cheese can be 45, 50, 60%. The color of the cheese ranges from white to creamy yellow. The cheese has a mild aroma and champignon flavor.
Step 2
Camembert
Soft cheese with external mold. Produced in Germany and France from cow's milk. The fat content of the cheese can be 30, 40, 45, 50, 60%. The color of the cheese ranges from white to creamy yellow. The taste of cheese is from soft to spicy (depending on age).
Step 3
Cheshire blue (Chester)
Hard cheese with internal mold. Made in the UK from cow's milk. The fat content of the cheese can be 45-50%. The color of the cheese is from light yellow to orange with streaks of green mold. The taste of cheese is from sour to spicy.
Step 4
Danable
Semi-hard sliced cheese with internal mold. Produced in Denmark from cow's milk. The fat content of the cheese is 50%. The color is creamy with streaks of bluish-green mold. The taste of the cheese is spicy and spicy.
Step 5
Blue cheese
Semi-hard sliced cheese with internal mold. Made in Germany from cow's milk. The fat content of the cheese can be 45, 50, 60%. The color of the cheese is from white to yellowish with dark green or blue streaks of mold. The taste is spicy, pronounced.
Step 6
Gorgonzola
Semi-hard sliced cheese with internal mold. Made in Italy from cow's milk. Fat content of cheese 48%. The color of the cheese is creamy with bluish-violet streaks of mold. The taste is spicy, piquant.
Step 7
Roquefort
Semi-hard cheese with an internal blue mold. Produced in France from sheep milk. Fat content of cheese 55%. The color of the cheese is creamy with blue-gray, green streaks of mold. Spicy to tangy on the palate.
Step 8
Stilton (blue stilton)
Semi-hard cheese with an internal blue mold. Made in the UK from cow's milk. Fat content of cheese 55%. The color of the cheese is creamy with bluish-violet streaks of mold. The taste is soft with a spicy bouquet.
