A piece of blue cheese on a wooden plate appears in the frame, blue and white bacteria in white circles appear from it. Cheese making concept. Smooth animation on color paper background
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A piece of blue cheese on a wooden plate appears in the frame, blue an…
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Is this the best blue cheese ever? 🧀🤯 For centuries, blue-cheese-makers used the same old strains of Penicillium roqueforti, which is why most blues taste alike. But now, innovators are exploring a vast new “fermentation space,” crafting cheeses with never-before-seen flavours and textures by tweaking the microbes that make them. These cheeses are part of a wider revolution in food production dubbed fermentation 2.0. Tap the link to learn more about the exceptionally tasty new fermented foods
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