Category Archives: Blue Cheese

roquefort in australia

The story of Roquefort in Australia is significant and has made big changes for the world of cheese in Australia. Continue reading for a little history and a cheese story that has had a significant impact. A Little History: As many readers will know, Australia has some strict food importation rules. One such rule is no importation of unpasteurised (raw) milk cheese. However, there are always some exceptions to this rule. Imports of Swiss Gruyere, Emmental and Parmigiano Reggiano are legal. The reason unpasteurised cheese cannot be imported is due to the suggested health risks associated with consuming raw milk products. However, it is the traditional method for making cheese, particularly French styles such as Brie and Camembert. There were even some issues selling unpasteurised cheese in Australia that had been produced with Australian milk. Of course, the risks of eating unpasteurised cheese are minimal. However, there is the concern…

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blue cheese

Blue cheese. Love it or hate it. Blue cheese is one of the more controversial cheese types, however, it is very diverse and can be used in a variety of different ways. In this article, we look at why blue cheese is blue as well as examples of different strength blues. Why is Blue Cheese Blue? Blue cheese contains the enzyme Penicillium Roqueforti, which speeds up the breakdown process of fats and proteins within the cheese. This is because Penicillium Roqueforti has a very high Ph level. This breakdown of the fat ensures the cheese has a strong, tangy and sharp flavour. Penicillium Roqueforti requires oxygen in order to continue its breakdown process. The cheese is either pierced (also known as needling) in a downward motion or air holes are created to ensure that there is a continuous oxygen flow. This is also the reason some blue cheeses (such as…

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