Blue Mould includes cheeses have been inoculated with blue mould spores (including Penicillium roqueforti) during the cheese making process and develop within the wheel during the maturation period once the wheels are ‘spiked’ so oxygen can reach the interior. Pockets or streaks of blue / green moulds mark the paste. Blue cheese can range in flavour and texture from creamy and mild to firm and spicy. Berry’s Creek Riverine Blue, Rogue River Reserve Blue and Papillon Roquefort are a few award-winning examples.
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