用戶:NHC/藍帶起司
維基百科,自由的 encyclopedia
藍乳酪又稱藍紋乾酪、藍芝士、藍起司,是乾酪的一種,特點是以青黴菌發酵而成,使其表面有一些藍色的斑紋。藍乾酪可以用牛奶或羊奶製成。較著名的藍乾酪種類包括法國出產的布勒·德·奧福格芝士以及羅克福乾酪,還有意大利出產的古岡左拉芝士。
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Blue_Stilton_02.jpg/640px-Blue_Stilton_02.jpg)
藍乾酪因為青黴菌發酵的作用,味道偏鹹,除了單獨食用外,也常用於烹飪,為醬汁等的佐料。
藍乾酪據說是意外被發現,當儲藏於洞穴中的乾酪因潮濕,而長出黴菌。
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Bleu_de_Gex.jpg/640px-Bleu_de_Gex.jpg)
![Thumb image](http://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Gorgonzola_and_a_pear.jpg/640px-Gorgonzola_and_a_pear.jpg)
Blue cheese is a general classification of 乾酪s that have had cultures of the 黴菌 青黴菌 added so that the final product is spotted or veined throughout with 藍色, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with 孢子s before the 凝乳 form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a 洞穴. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.
The characteristic flavor of blue cheeses tends to be sharp and salty. The smell of this food is due both to the mold and to types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens(英語:Brevibacterium linens) is responsible for the smell of many blue cheeses,[1] as well as foot 氣味 and other human body odors.[2]