Cream Blue Cheese
Blue cheese or blue cheese generally has a salty taste and a spicy aroma and is considered a good source of protein, calcium, and phosphorus.
- Pasteurized milk 3% fat
- Pasteurized cream 35% fat
- Refined edible salt
- Starter (mesophilic and thermophilic)
- Edible calcium chloride
- Rennet
- Penicillium Roqueforti mold powder
Blue cheese is a term used to describe a type of French cheese produced by combining pasteurized cow, sheep, or goat milk with penicillium mold. Blue cheese or blue vein cheese generally has a salty taste and a spicy aroma and is considered a good source of protein, calcium, and phosphorus. Each kilo of blue cheese has a nutritional value of 12 to 14 kilos of fresh cow’s milk. Blue cheese is used as a taste along with fruits, and nuts and in the combination of cream sauces, soups, salads, and pasta. The shelf life of this product is two months in the refrigerator (4-8°C) before opening the package and one week in the fridge (4-8°C) after opening the package.
