Penicillium and Penicillium gray are used for blue cheese, and Penicillium does not produce toxins when making cheese. The comprehensive environment such as salinity, acidity, humidity, density, temperature, oxygen and so on deviated from the conditions for the two molds to produce toxins, so the molds on the blue cheese were edible.
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Production process:
It takes about 3 hours to drive north from Toulouse, the capital of the southern Pyrenees, to Rochford, a small town surrounded by huge limestone mountains. In order to protect the monopoly right of Rochford cheese, the French awarded the AOC mark to Rochford cheese as early as 1925, which is the first cheese of more than 400 kinds in France to win this honor.
Because of this, only seven cheese factories in the world are qualified to produce this rare Rochford cheese, all of which are in Rochford town, and three of them belong to Société.
Société is the Rochford cheese brand with the largest market share among the seven cheese factories at present, accounting for 75%-80% of the market share, with an annual output of 6,543,803 kilograms of Rochford blue cheese and 20 million kilograms of other goat cheese, with an annual turnover of 330 million euros. Cheese manufacturers have developed a commercial strain called Penicillium Rochford.
Every cheese brand has a soul, and that is its cheese master, because the cheese master plays a decisive role in whether Rochford cheese can successfully complete the cave trip from sparrow to phoenix.
Société's cheese making machine has been working for 30 years. In his view, the most crucial step to make Rochford cheese perfect is to inject Penicillium into pure white cheese until it matures and comes out of the hole. Generally speaking, Penicillium grows in cheese after injection, and the salt particles on the surface of cheese begin to melt, which will happen in 14 to 25 days.
The time difference is as long as 1 1 day. When to ask the cheese out of the hole depends on the rich experience and professional knowledge of the cheese maker. Cheese chefs tell us that during this critical period, they will check the growth of cheese at different times every day and can't relax at all.