Microorganisms have a big impact on cheese flavor (cheese itself is milk transformed into another state of being by bacteria). This is an interesting discussion on cheese microbiology:
In Novembers COTM we tasted washed rind cheeses which have umami flavors imparted by bacteria growing on their rinds. Blue cheeses are flavored by fungi, specifically the mold Penicillium roqueforti (sometimes other Penicillium species are used) inoculated into the cheese. Holes are introduced into the cheese to encourage growth of the fungus which requires air. The Blue of Blue cheese are the spores of the fungus.
June’s COTM (which I sadly missed) featured Gorgonzola. During October’s COTM, which featured North American cheeses, we sampled several domestic blues. This month let’s explore the world of French blue cheeses. You will see many French blue cheeses labeled as AOC. This translates into controlled designation of origin and is a way of protecting the quality and origin of a product (see here for more information: http://www.culturecheesemag.com/ask_t...)
As in the Washed rind moth I will post different cheeses as an independent post. Reply to the post when discussing a cheese or add a new post (with the cheese name in CAPs) if discussing one I have not started a post about.
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