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BLUE CHEESE PIERCING [1 record]

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Alphabetical list of terms

Record 1 2015-02-20

English

Subject field(s)
  • Cheese and Dairy Products
OBS

After the salting, the [Roquefort] cheese is pierced with a large number of small holes which permit the air to enter and allow carbon dioxide to escape. This promotes a favorable growth of mold in the interior of the cheese.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Dans le cas des fromage persillés, le piquage provoque l'oxygénation nécessaire au développement du Penicillum roqueforti [...]

OBS

[Le développement du P. roquerforti] est assuré par le piquage qui permet une aération suffisante du caillé.

Spanish

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