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9min chapter
Why blue cheese is good for you - fungi power - Interview with Prof Paul Dyer
Future of Foods Interviews - Alt Proteins, Cell Agriculture, an End to Factory Farming.
The Science of Blue Cheese
This chapter discusses the specific strains of penicillium rockforti used in blue cheese and how they contribute to the unique aroma and taste of the cheese. It also explores the process of making Stilton cheese, the smell of stilton cheese caused by enzymes, and the natural role of penicillium roqueforti fungus.
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