Certified Cheese Professional 2025 – 400 Free Practice Questions to Pass the Exam

The distinctive flavor of blue cheeses is attributed to the addition of Penicillium mold. During the cheese-making process, specific strains of Penicillium, such as Penicillium roqueforti or Penicillium glaucum, are introduced to the milk or curds. This mold is responsible for the development of the blue veins found in the cheese, as well as the unique taste and aroma characteristic of blue cheeses.

As the cheese ages, the action of the mold creates complex flavors and a creamy texture that are hallmarks of this style. The development of blue cheeses relies heavily on this specific mold, which contributes significantly to its identity within the cheese world.

Brine, while used in some cheese-making processes, primarily aids in flavor and moisture management, but does not contribute to the blue cheese flavor profile in the same way. Peppercorns can be added to cheeses for added spice and flavor but are not a defining characteristic of blue cheese. Rennet is an enzyme used in the coagulation process of cheese-making, essential for forming curds, but it does not influence the flavor profile specific to blue cheeses.