BLUE HEAVEN Roquefort (average) 3 kg x 3 units

It is a substitute for the famous French Roquefort cheese. It emerged in the early 1900s as a result of a Danish cheese producer’s efforts to develop a product equivalent to French Roquefort cheese. The cheese, which has a history of approximately 600 years, was traditionally produced by molding bread left in a cave for more than a month, then drying and grinding it into powder to be added to the cheese; however, today, this blue-veined cheese is produced by adding the “Penicillium roqueforti” bacteria obtained in a laboratory environment to the cheese mixture. Before the waiting period of approximately 12 weeks, holes are pierced with long needles to ensure the mold spreads evenly toward the center. It belongs to the blue-veined cheese category and is covered with a blue mold layer that turns yellow as it ages; balanced distribution is important. For this reason, holes are opened on it during the maturation stage to ensure it receives equal air. It has a quite sharp aroma and a fruity flavor. Danish Blue (Danablu) is a protected type of cheese and can only be made with cow’s milk obtained within the borders of Denmark. Source: Cow. Fat: 25-30%. Maturation: 6–8 months. Class: Semi-soft. Usage areas: Cheese platters, pizzas, soups, dip sauces, bakery products. Origin: Denmark.