How Is Blue Vein Cheese Made?
The Beginning jQuery(document).ready(function(){ jQuery(‘#jsArticleStep1 span.image a:first’).attr(‘href’,’http://i.ehow.com/images/a04/s9/l1/blue-vein-cheese-made-1.1-800X800.jpg’); }); The making of a blue vein cheese begins the same way as any other cheese. It is made from cow, sheep or goat milk. The curds are separated from the whey, or liquid, in milk. What is left are the solids from the milk. This curdling is initiated by adding rennet. This is a natural product, not a man-made chemical. It was discovered by ancient people. They used it to turn highly perishable milk into a product that could be stored, according to David B. Fankhauser, Ph.D., of the University of Cincinnati Clermont College. The resulting curds are the base for any cheese. Making it Blue Veined The next step begins the transformation into the pungent, tangy cheese that is thought of as a blue vein cheese. Salt as well as one of several bacterium from the penicillium family such as Penicillium roqueforti or Pen
