Blue-veined cheeses

Maria Belén López Morales; Ylva Ardö; Françoise Berthier; Kimon-Andreas G. Karatzas; Thomas Bintsis

doi:10.1002/9781119046165.ch11

Blue-veined cheeses

Maria Belén López Morales^*, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas, Thomas Bintsis

^*Corresponding author af dette arbejde

1 Citationer (Scopus)

Abstract

This chapter discusses various blue-veined cheeses, such as Cabrales Protected Designation of Origin (PDO), Danablu PGI, Fourme d'Ambert PDO, and Gamonedo PDO. Fourme's texture is soft, and firmer and smoother for Fourme de Montbrison. Fourme is manufactured according to rules that apply from milk production to cheese maturation. All manufacturing steps including maturation should be performed in the delimited area. Gamonedo PDO is made from cow's milk, sheep's milk and goat's milk or from mixtures of two of these three types of milk. The cheese is cylindrical in shape with a flat top and bottom. The aroma is a little smoky, but clear and penetrating, becoming more intense in mature cheeses. Stilton cheese has gained recognition as a PDO cheese and is made in three varieties: White Stilton, Blue Stilton, Mature Blue and/or Vintage Blue Stilton. Stilton has an open, slightly crumbly texture, while Mature Blue Stilton has a softer, creamy texture.

Originalsprog	Engelsk
Titel	Global Cheesemaking Technology : Cheese Quality and Characteristics
Redaktører	Photis Papademas, Thomas Bintsis
Antal sider	21
Forlag	Wiley
Publikationsdato	15 sep. 2017
Sider	415-435
ISBN (Trykt)	9781119046158
DOI	https://doi.org/10.1002/9781119046165.ch11
Status	Udgivet - 15 sep. 2017

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10.1002/9781119046165.ch11

Citationsformater

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abstract = "This chapter discusses various blue-veined cheeses, such as Cabrales Protected Designation of Origin (PDO), Danablu PGI, Fourme d'Ambert PDO, and Gamonedo PDO. Fourme's texture is soft, and firmer and smoother for Fourme de Montbrison. Fourme is manufactured according to rules that apply from milk production to cheese maturation. All manufacturing steps including maturation should be performed in the delimited area. Gamonedo PDO is made from cow's milk, sheep's milk and goat's milk or from mixtures of two of these three types of milk. The cheese is cylindrical in shape with a flat top and bottom. The aroma is a little smoky, but clear and penetrating, becoming more intense in mature cheeses. Stilton cheese has gained recognition as a PDO cheese and is made in three varieties: White Stilton, Blue Stilton, Mature Blue and/or Vintage Blue Stilton. Stilton has an open, slightly crumbly texture, while Mature Blue Stilton has a softer, creamy texture.",

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AU - Morales, Maria Belén López

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AU - Berthier, Françoise

AU - Karatzas, Kimon-Andreas G.

AU - Bintsis, Thomas

PY - 2017/9/15

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N2 - This chapter discusses various blue-veined cheeses, such as Cabrales Protected Designation of Origin (PDO), Danablu PGI, Fourme d'Ambert PDO, and Gamonedo PDO. Fourme's texture is soft, and firmer and smoother for Fourme de Montbrison. Fourme is manufactured according to rules that apply from milk production to cheese maturation. All manufacturing steps including maturation should be performed in the delimited area. Gamonedo PDO is made from cow's milk, sheep's milk and goat's milk or from mixtures of two of these three types of milk. The cheese is cylindrical in shape with a flat top and bottom. The aroma is a little smoky, but clear and penetrating, becoming more intense in mature cheeses. Stilton cheese has gained recognition as a PDO cheese and is made in three varieties: White Stilton, Blue Stilton, Mature Blue and/or Vintage Blue Stilton. Stilton has an open, slightly crumbly texture, while Mature Blue Stilton has a softer, creamy texture.

AB - This chapter discusses various blue-veined cheeses, such as Cabrales Protected Designation of Origin (PDO), Danablu PGI, Fourme d'Ambert PDO, and Gamonedo PDO. Fourme's texture is soft, and firmer and smoother for Fourme de Montbrison. Fourme is manufactured according to rules that apply from milk production to cheese maturation. All manufacturing steps including maturation should be performed in the delimited area. Gamonedo PDO is made from cow's milk, sheep's milk and goat's milk or from mixtures of two of these three types of milk. The cheese is cylindrical in shape with a flat top and bottom. The aroma is a little smoky, but clear and penetrating, becoming more intense in mature cheeses. Stilton cheese has gained recognition as a PDO cheese and is made in three varieties: White Stilton, Blue Stilton, Mature Blue and/or Vintage Blue Stilton. Stilton has an open, slightly crumbly texture, while Mature Blue Stilton has a softer, creamy texture.

KW - Cabrales PDO

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KW - Fourme d'Ambert PDO

KW - Fourme de Montbrison PDO

KW - Gamonedo PDO

KW - Roquefort PDO

KW - Stilton PDO

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DO - 10.1002/9781119046165.ch11

M3 - Book chapter

SN - 9781119046158

SP - 415

EP - 435

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

Blue-veined cheeses

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