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Some possibilities for the presentation of blue- and white-mould cheese


, : Some possibilities for the presentation of blue- and white-mould cheese. Officieel Org. K. ned. Zuivelbond. 57: 16, 332-35

The manufacture of small (500 g.) blue-mould and white-mould cheese of the Roquefort type is described. The optimum composition of such cheese has been found to be 43-45% moisture, 58-60% fat in D.M. and 2.5% salt. Apart from the absence of blue veins, white-mould cheese has the same characteristics as blue-vein cheese.

US$29.90


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