BLUE HEAVEN Roquefort Cheese 100 Gr X 30 Pcs

It is an alternative to the famous French Roquefort cheese. It emerged in the early 1900s as a result of a Danish cheesemaker’s efforts to develop a product equivalent to French Roquefort. With a history of nearly 600 years, the cheese is traditionally produced by leaving bread in a cave for more than a month until it molds, which is then dried, powdered, and added to the cheese; however, today this blue-veined cheese is created by adding the “penicillium roqueforti” bacteria, obtained in a laboratory environment, to the cheese mixture. Prior to an aging period of approximately 12 weeks, holes are pierced with long needles to ensure the molding progresses evenly toward the center. It belongs to the blue-veined cheese family and is covered with a blue mold layer that turns yellow as it ages, making a balanced distribution essential. For this reason, holes are pierced into it during the ripening stage to ensure even airflow. It has a quite sharp aroma and a fruity flavor. Danish Blue (danablu) is a protected geographical indication cheese and can only be made using cow’s milk obtained within the borders of Denmark. Source: Cow. Fat: 25-30%. Ripening: 6–8 months. Category: Semi-soft. Areas of use: Cheese platters, pizzas, soups, dip sauces, and baked goods. Origin: Denmark.