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- Blue_cheese abstract "Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be crumbled or melted into or over foods. In the European Union, many blue cheeses such as Roquefort, Gorgonzola and Blue Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta. Blue cheeses with no protected origin name are designated simply "blue cheese".The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors.".
- Blue_cheese thumbnail Bleu_de_Gex.jpg?width=300.
- Blue_cheese wikiPageExternalLink Blue_Cheese.htm.
- Blue_cheese wikiPageExternalLink mbluecheese.html.
- Blue_cheese wikiPageID "926863".
- Blue_cheese wikiPageRevisionID "604336993".
- Blue_cheese hasPhotoCollection Blue_cheese.
- Blue_cheese subject Category:Blue_cheeses.
- Blue_cheese subject Category:Cow's-milk_cheeses.
- Blue_cheese comment "Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, blue-gray or blue-green mold, and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form and others have spores mixed in with the curds after they form.".
- Blue_cheese label "Blauschimmelkäse".
- Blue_cheese label "Blauwschimmelkaas".
- Blue_cheese label "Blue cheese".
- Blue_cheese label "Erborinatura".
- Blue_cheese label "Fromage à pâte persillée".
- Blue_cheese label "Niebieski ser".
- Blue_cheese label "Queijo azul".
- Blue_cheese label "Queso azul".
- Blue_cheese label "Голубые сыры".
- Blue_cheese label "جبنة زرقاء".
- Blue_cheese label "ブルーチーズ".
- Blue_cheese label "藍乾酪".
- Blue_cheese sameAs Blauschimmelkäse.
- Blue_cheese sameAs Μπλε_τυρί.
- Blue_cheese sameAs Queso_azul.
- Blue_cheese sameAs Gazta_urdin.
- Blue_cheese sameAs Fromage_à_pâte_persillée.
- Blue_cheese sameAs Erborinatura.
- Blue_cheese sameAs ブルーチーズ.
- Blue_cheese sameAs 블루_치즈.
- Blue_cheese sameAs Blauwschimmelkaas.
- Blue_cheese sameAs Niebieski_ser.
- Blue_cheese sameAs Queijo_azul.
- Blue_cheese sameAs m.03qp04.
- Blue_cheese sameAs Q746471.
- Blue_cheese sameAs Q746471.
- Blue_cheese wasDerivedFrom Blue_cheese?oldid=604336993.
- Blue_cheese depiction Bleu_de_Gex.jpg.
- Blue_cheese isPrimaryTopicOf Blue_cheese.
