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 for this work

1 Citation (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.

Original language	English
Title of host publication	Global Cheesemaking Technology : Cheese Quality and Characteristics
Editors	Photis Papademas, Thomas Bintsis
Number of pages	21
Publisher	Wiley
Publication date	15 Sept 2017
Pages	415-435
ISBN (Print)	9781119046158
DOIs	https://doi.org/10.1002/9781119046165.ch11
Publication status	Published - 15 Sept 2017

Keywords

Cabrales PDO
Danablu PGI
Fourme d'Ambert PDO
Fourme de Montbrison PDO
Gamonedo PDO
Roquefort PDO
Stilton PDO

Access to Document

10.1002/9781119046165.ch11

Cite this

@inbook{6baeb315a7fa4aa9950f18778e1d07a0,

title = "Blue-veined cheeses",

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.",

keywords = "Cabrales PDO, Danablu PGI, Fourme d'Ambert PDO, Fourme de Montbrison PDO, Gamonedo PDO, Roquefort PDO, Stilton PDO",

author = "Morales, {Maria Bel{\'e}n L{\'o}pez} and Ylva Ard{\"o} and Fran{\c c}oise Berthier and Karatzas, {Kimon-Andreas G.} and Thomas Bintsis",

year = "2017",

month = sep,

day = "15",

doi = "10.1002/9781119046165.ch11",

language = "English",

isbn = "9781119046158",

pages = "415--435",

editor = "Photis Papademas and Thomas Bintsis",

booktitle = "Global Cheesemaking Technology",

publisher = "Wiley",

address = "United States",

}

TY - CHAP

T1 - Blue-veined cheeses

AU - Morales, Maria Belén López

AU - Ardö, Ylva

AU - Berthier, Françoise

AU - Karatzas, Kimon-Andreas G.

AU - Bintsis, Thomas

PY - 2017/9/15

Y1 - 2017/9/15

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

KW - Danablu PGI

KW - Fourme d'Ambert PDO

KW - Fourme de Montbrison PDO

KW - Gamonedo PDO

KW - Roquefort PDO

KW - Stilton PDO

U2 - 10.1002/9781119046165.ch11

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

Abstract

Keywords

Access to Document

Fingerprint

Cite this