Direct Answer • Key Takeaway
Penicillium Roqueforti Itself (And the Enzymes It Releases) Aggressively Breaks Down the Fat and Protein in the Cheese to Give the Texture, Flavour and Aroma Associated with Blue Cheese: Sharp, Strong and Piquant.
What Is the Blue Stuff in Stilton Cheese?
•
•
4 min read
★ Key Takeaways
Penicillium Roqueforti Itself (And the Enzymes It Releases) Aggressively Breaks Down the Fat and Protein in the Cheese to Give the Texture, Flavour and Aroma Associated with Blue Cheese: Sharp, Strong and Piquant.
