Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of <i>Penicillium roqueforti</i>. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-06-01
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| Series: | Dairy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-862X/4/3/27 |