(moulded) Cheese

March 6, 2017

2 minutes read


The last type of cheese in this 3-part posts about cheese are the moulded cheeses. 2 of the most famous blue cheeses are described below, the ''French King'' Roquefort & the ''Royal'' Blue Stilton.





Roquefort is a non-pasteurised blue cheese from Southern France, Roquefort-Sur-Soulzon to be precise. There are other blue cheeses produced within France, but Roquefort is like Champagne, & only can be called Roquefort if they’re aged in the caves of Roquefort-sur-Soulzon.



It unique way of making Roquefort starts with the milk. The milk comes from Lacaune sheeps. After the sheeps are milked, the cheese follow the normal procedure of cheese making. One important difference is that the mold Penicillium Roqueforti is added in the step of the curd making.



When ready to be aged, the round cheeses are transferred to the caves, where small holes will be poked in the cheeses for the mold to grow with the result the blue-ish veins throughout the cheese. Roquefort cheese are roughly aged for 5 months.


Roquefort has a white moisty & crumbly texture. It has the recognizable veins of the blue mold, together with the characteristic odour & buttery-acid taste with a tang from the mold.





Blue Stilton is an English cheese. The Blue Stilton has the same protected designation of origin as the Roquefort & can only be called Blue Stilton if it’s produced in the regions of Derbyshire, Leicestershire & Nottinghamshire, UK.



Blue Stilton its distinctive blue veins are created by poking the crust of the cheese with stainless steel needles, allowing air into the core letting the Penicillium Roqueforti mold to grow. It’s the same way how Roquefort is made, with the difference that Blue Stilton is made from pasteurised cow’s milk & aged in aging chambers, not caves. The whole cheese making production will roughly last twelve weeks.


Blue Stilton has a crumbly texture with an acidic-spicy taste. Compared with the Roquefort, it has everything a Roquefort has but in a milder way.


Read here more about soft cheeses & hard cheeses.

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