Double blue cheese – a cheese from the soft cheese family
This is a soft cheese with noble mold outside and blue mold in the cheese dough. The soft cheese has two different mold cultures.
While it is on the outside a white mold flora, the dough is provided with inclusions of blue noble mold.
The freshly-stuffed cheese wheels first come into a salt bath like all the cheese. Then they are pierced with needles to stimulate the formation of the blue noble mold cultures by the oxygen supply.
Their surface is then sprayed with the white noble mold (Penicilium camemberti). After about 14 days of maturity, the white mushroom flora surrounds the puncture holes. This completes the oxygen supply and the cultures in the dough can not develop further.
Both mold cultures give the cheese the typical spiciness, which together with the mild and creamy dough brings a great harmony.
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