Food unwrapped: The ‘fascinating’ process of making blue cheese takes 12 weeks.

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Food unwrapped: The ‘fascinating’ process of making blue cheese takes 12 weeks.

FOOD UNWRAPPED premiered its new season tonight, and viewers were given an inside look at how blue cheese’s “blue veins” originate.

Food Unwrapped takes viewers behind the scenes of numerous production lines to learn how food is manufactured. On tonight’s broadcast of Channel 4’s Food Unwrapped, viewers learned how blue cheese is manufactured.

Despite its distinct flavor and aroma, blue cheese remains one of the most popular cheeses in the world.

Blue cheese is prepared from cow, goat, or sheep’s milk and has a strong odor.

It gets its blue veins after being cured using Penicillium culture.

Andrea Oliver, the host of Food Unwrapped, discovered how mold gets into blue cheese on tonight’s program.

“Blue cheese, thankfully this isn’t smell-o-vision,” she said.

“Whether you’re a cheese connoisseur or a novice, there’s no disputing that the mere idea of a stinky blue splits opinion.

“But there’s something I’d like to know for those of us who think blue cheese is the best.

“I’m trying to figure out how they got the mold in my blue cheese.”

Andrea traveled to Derbyshire to learn how the cheese was manufactured at the Hartington Creamery in Matlock.

“I’ve arrived just as the new batch of stilton is starting life,” the presenter stated after meeting Alan Salt.

“We’ve been making it for more than 300 years, and it’s a British institution.”

“This batch of curd will yield around one tonne of cheese,” Alan stated.

“This is the Penicillium roqueforti that will be put in.”

The fungus is a mold culture that will develop on the cheese to give it its “blue vein” appearance.

Despite the fact that Alan’s recipe is a closely guarded secret, Andrea was given a sneak peek into the lengthy process.

The curd is drained overnight before being crushed into minute bits and collected into plastic cylinders.

Because the cheese is not pounded like cheddar, it contains microscopic air spaces.

After some time has passed, the mold will begin to grow in these air pockets.

“The next stage is called closing the cheese,” Andrea explained. “This prevents oxygen from getting in, which the mold requires to grow.”

The cheese is then sealed and sent to a specific area to mature for 12 weeks before the final stage.

“Brinkwire Summary News” creates little holes in the cheese to allow oxygen to enter.

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