Many of the moldy cheeses fit in the semi-soft cheese
category. Injecting “starter molds” into
the curds as they begin the aging process makes Bleu,
Gorgonzola, and Roquefort. They are then aged in a damp
environment, allowing the strands of mold to grow, transforming
the flavor of the cheese while retaining a semi-soft
texture.
Other types of semi-soft cheeses like Mozzarella and
Monterey Jack are great for melting over foods. Their
slightly elastic texture helps keep the cheese smooth
as it turns to liquid.
Click on a cheese to learn more.
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