Question

'Blue Stilton' belongs to which category

• A. Unripened cheese variety
• B. Internal mold ripened cheese variety
• C. Bacterial surface ripened cheese variety
• D. Ripened skim milk cheese variety

Hint:

To easily identify cheese ripening agents:
- Blue-veined cheeses (Stilton, Roquefort, Gorgonzola) use internal mold (Penicillium roqueforti).
- White-rind cheeses (Brie, Camembert) use surface mold (Penicillium camemberti).

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
Cheese classification is primarily based on moisture content, fat content, and the specific ripening agent (molds, bacteria, or enzymes) used during aging.
Ripened cheeses can be classified into surface-ripened, internally ripened, mold-ripened, or bacterial-ripened categories.
Detailed Explanation:
Blue Stilton is a highly regarded English cheese protected by a Protected Designation of Origin (PDO) status.
It is classified as an internally mold-ripened cheese, famously characterized by its blue-green veins.
These veins are produced by the growth of the mold Penicillium roqueforti within the cheese matrix.
During the ripening process, the cheese wheels are pierced with stainless steel needles to allow oxygen to enter the interior, which stimulates the growth of the mold spores.
Let us review the other categories for comparison:
- Unripened cheeses (e.g., Cottage cheese, Cream cheese, Mozzarella) are consumed fresh without undergoing an aging process.
- Bacterial surface-ripened cheeses (e.g., Limburger) are ripened primarily by bacteria growing on the exterior surface (e.g., Brevibacterium linens).
- Ripened skim milk cheeses (e.g., Sap Sago) are made from skimmed milk and aged to achieve a hard texture.
Therefore, Blue Stilton is categorized as an internal mold-ripened cheese variety.
Final Answer:
Blue Stilton belongs to the category of internal mold ripened cheese variety. Hence, the correct option is (B).