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Mould-Ripened Cheeses

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Cheese: Chemistry, Physics and Microbiology

Abstract

Mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with consumers and there is an increasing demand for them. Blue-veined cheeses have long been produced in various countries; Roquefort, Gorgonzola, Stilton and Danish Blue are typical examples. The production of surface mould-ripened soft cheeses, such as Camembert, was limited to France for a long time, but in recent years, many countries have developed the production of such cheeses.

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Authors and Affiliations

  1. Station de Recherches Laitières, Institut National de la Recherche Agronomique, Jouy-en-Josas, France

    J. C. Gripon

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  1. Department of Food Chemistry, University College, Cork, Ireland

    P. F. Fox

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Gripon, J.C. (1999). Mould-Ripened Cheeses. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2800-5_4

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  • DOI: https://doi.org/10.1007/978-1-4615-2800-5_4

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