Piquing cheese – the piercing of the blue cheese
In cheese making process additional The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). are made in the paste which leads to the additional supply of Aerobic cheese ripening means cheese ripening with oxygen. to mold cheese to promote the formation of molds.
In order to promote the formation of mold by the fungus Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold)., certain types of cheese are pecked with wide needles during the ripening process. In this process, so with a needle in the cheese Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. pierced so that through the resulting needle channels more oxygen can penetrate into the cheese.
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