Fatty ripened cheese Moldy pasta cheese, blue cheese

Unctuous blue cheese with an intense aroma and direct and intense flavor, in which the notes of mushroom, salt and pepper stand out.In the elaboration process, the work in vat of important grains, hazelnut size, is favored, which facilitates the retention of humidity and a biological de-draining. Among the starter culture strains, the leading role is the gas-generating heterofermentative bacteria, responsible for the generation of caverns in the paste. The important production of lactic acid during the fermentation process facilitates a good implantation and development of Penicillium roqueforti.The cheese is refined in a chamber with humidity saturation and a temperature of 11ºC during the first 4 to five weeks, passing a second refining period at a lower temperature and the cheeses are wrapped in aluminum. This last phase is key to guaranteeing an intense lipolysis process.