glossary

Veined soft ripened

Cheeses whose curd is neither divided nor heated, has been drained and then mixed mechanically or by hand, salted and inoculated with penicillium. The paste is pricked with long needles to encourage penetration of air and stimulate the development of mold, which takes the form of the characteristics blue veining. (Bleu d’Auvergne, Fourme d’Ambert, Roquefort).