Why is some Lincolnshire Poacher blue?
To get blue mould into cheeses like stilton, blue mould spores (penicillium roquefortii) are added to the milk. After a few weeks, the stiltons are then spiked to allow oxygen to get into the cheese and this promotes the blue mould to grow inside the cheese. We do not add any mould spores or spike the cheese but occasionally during maturation, the rind of a cheese will crack and the cheese will blue up naturally. We only tend to get blueing along the natural cracks in the cheese so it can be a little intermittant. However, when we do get the blueing it is delicious and we have many customers who ask specifically for the blue.
