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Blue cheese is made using a careful chemical process. #bluecheese #chemistry #food #insiderbusiness | Business Insider
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Is this the best blue cheese ever? 🧀🤯 For centuries, blue-cheese-makers used the same old strains of Penicillium roqueforti, which is why most blues taste alike. But now, innovators are exploring a vast new “fermentation space,” crafting cheeses with never-before-seen flavours and textures by tweaking the microbes that make them. These cheeses are part of a wider revolution in food production dubbed fermentation 2.0. Tap the link to learn more about the exceptionally tasty new fermented foods
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Is this the best blue cheese ever? 🧀🤯 For centuries, blue-cheese-makers used the same old strains of Penicillium roqueforti, which is why most blues taste alike. But now, innovators are exploring a vast new “fermentation space,” crafting cheeses with never-before-seen flavours and textures by tweaking the microbes that make them. These cheeses are part of a wider revolution in food production dubbed fermentation 2.0. Tap the link to learn more about the exceptionally tasty new fermented foods
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Chloé Savard on Instagram: "Why is it blue, anyway? You see, when producing blue cheese like Roquefort, Gorgonzola or Stilton, cheese makers will add a special fungus called Penicillium roqueforti. This fungus is saprotrophic, meaning it feeds mainly on dead organic matter, and can be naturally found in forest soil and wood. Although in cheese-making, the fungi used to inoculate the milk is grown commercially; cheese-makers are not picking Penicillium up from forest litter, don’t panic! 😄 As P
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