How Does The Blue Mould In Blue Cheese Get There?
Certain cheeses such as Gorgonzola or Stilton have blue veins running through them, similar in appearance to mould. However, these cheeses are quite different in taste to ones that might have been left past their sell-by-date in the fridge. Instead, blue cheeses have had spores injected or mixed into the curds as they form, which develop into a vein-like or mouldy appearance as the cheeses mature in a temperature-controlled environment . Blue cheeses have been around for centuries and it is thought that they were discovered by accident when cheese was maturing in caves where different types of moulds form. Gorgonzola was developed in the 9th century, but only became blue in the 11th century. Roquefort was also created in the 11th century. Stilton wasn’t on the cheese scene until the 18th century and originates from the town of Stilton in Cambridgeshire, which is about 8 miles north of Peterborough.
