| Cultivated fermentation cultures are used for production of mold cheeses. The blue mold cheese is inoculated with Penicillum Roqueforti, whereas white mold cheese is inoculated with Penicillum Candidum. The mold cultures provide the cheeses with their characteristic look and taste.
The Blue mold 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 mold develops from the inside towards the surface of the cheese. After approximately one month, the mold is fully developed.
The white mold culture develops from the surface towards the center of the cheese, and the cheese is not pierced.
The blue and white mold culture combines the two processes, the blue mold process and the white mold process. This type of cheese does not mature as long as he blue cheese types.
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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