Maturing, curdling and stirring

The name of the blue cheeses comes from the development of mould in cheese, partly from Penicillium Roqueforti or Penicillium Glaucum. This mould is seeded in vats and then develops during the maturing process.

The majority of blue cheeses are made using soft cheese methods in plastic bins or round, semi-cylindrical or double O vats.

Photo taken at: Fromagerie des régions