Blue cheese is obtained by coagulation of milk by means of rennet, complemented by the action of lactic bacteria, and through a production process that uses specific fungi (Penicillium roquefortii), giving the cheese distinctive characteristics during the process of elaboration and maturation. It is a fatty cheese with medium or high humidity. It is of crumble semi-hard consistency, heavy development of molds distributed evenly, with characteristic veins of bluish green color. Its taste is spicy and salty with a characteristic smell.

Ingredients

Pasteurized milk, sodium chloride, calcium chloride, coagulant enzymes, lactic ferments, penicilliun roquefortii, natamycin (surface preservative INS235), potassium sorbate (surface preservative INS202), chlorophyllin (colorant INS141ii). CONTAINS MILK.

Making

Made by a process that uses specific fungi (penicillium roqueforti), responsible for giving the product distinctive characteristics during the elaboration and maturation.

Organoleptic characteristics

• Color: uniform white or yellowish white with characteristic bluish-green veins.
• Taste: salty, spicy, characteristic.
• Smell: typical, well developed.
• Texture: open, with reasonably uniformly distributed fungus development, with characteristic streaks of color.