| Cultivated fermentation cultures are used for production of the cheeses. The blue cheese is inoculated with Penicillum Roqueforti, whereas Brie and Camembert cheese is inoculated with Penicillum Candidum. The cultures provide the cheeses with their characteristic look and taste.
The Blue culture is added to the cheese milk. The culture requires a lot of oxygen to develop correctly. Therefore, the cheeses are pierced with stainless steel needles, which leave a large number of air ducts. The culture develops from the inside towards the surface of the cheese. After approximately one month, the culture is fully developed.
The Brie and Camembert culture develops from the surface towards the center of the cheese, and the cheese is not pierced.
Some of the Rosenborg cheeses are cut out from larger cheeses; others are created in the shape and the size you find on the shelves. The ripening method has great influence on the taste of the cheeses. |
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