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 Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info. The soft cheese has two different mold Mold cultures are aroma-forming noble molds that grow on the surface (white noble mold) or inside a cheese (blue and green mold). » More info.
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 Aerobic cheese ripening means cheese ripening with oxygen. » More info 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 The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info. 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.