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Coryblue Cheese
Cory blue is a cheaper substitute for the imported Roquefort cheese and other blue-type cheeses. In cory blue production, carabao’s milk is pasteurized and added with lactic starter and spores of P. roqueforti before it is coagulated with IFS-6 milk coagulant. The coagulum is cut into cubes, stirred, placed into hoops, and drained. The resulting cheese blocks are rubbed with salt during the first three days, stored for six days with daily inversion, and finally ripened for about 10 weeks at 15 °C to develop the unique blue-green venations in its white interior, firm body, smooth texture with creamy mouth-feel and a characteristic piquant blue cheese flavor and aroma.
Dairy technology
Patent Type:
Patent Status:
Public Domain


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