In blue cheese, the fungus Penicillium roqueforti gives it its distinctive blue color as pigmented spores grow on the cheese. Now scientists at the University of Nottingham have developed a way to produce different colors of blue cheese. They discovered that blue pigments are gradually formed during a biochemical process, starting from white and moving to yellowish green, reddish brown, dark brown, light blue and finally bluish green.
Paul Dyer, Project Manager He saidThey were able to inhibit germs through certain processes to create new (colored) strains. In moldy blue cheeses such as Roquefort or Gorgonzola, in which strains of blue-green fungi act, Dyer and his colleagues caused the fungi to multiply and were thus able to create new strains.
But what does the strangely colored cheese taste like?
As Dyer said, it tastes very similar to the original blue strains. When cheeses were tasted scientifically, it was found that taste perception was influenced by the color of the cheeses. Tasters thought the lighter-colored varieties had a milder taste, while the darker varieties voted for a more intense taste. The reddish-brown and light green cheeses are thought to have a tangy, fruity element, although laboratory instruments have shown similar flavors. So taste is greatly influenced by sight. Maybe that's why kindergarten kids don't eat spinach and sorrel!
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