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Danish Blue Cheese (was Buying Roquefort")

Started by Nancree · · Last activity · 4 posts · 564 views

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General fitness, health and nutrition
Published
20 May 2004
Last activity
23 May 2004
Original author
Nancree
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4
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  1. Original post
    Nancree
    Archived post
    #1

    Subject: Danish Blue Cheese (was" Buying Roquefort" )
    From: [email hidden] (Nancree)
    Date: 5/20/2004 1:24 AM Pacific Standard Time
    Message-id: <[email hidden]>

    I enjoyed the thread on "Buying Roquefort Cheese". None of
    the 4 mentioned cheeses was available at my supermarket, but
    I did make a find. A Danish Blue Cheese -- "Rosenborg Danish
    Blue". It is the perfect texture, has a good strong tang to
    it . Among the ingredients, along with "milk" (which I
    assume is cow's milk), the last ingredient is "P.
    Roquefort". I don't know what this means--possibly "Process
    Roquefort" ????? There is a scale on the label, from "mild
    to strong", and this was marked as "strong". It was $8.99 a
    pound. There is one poster on RFC who posts from Denmark--
    his name starts with "A"--does anyone know his name or ????
    I had some tonight. On slices of baguette I put roast beef,
    Danish Blue Cheese, thin red onion slices, mayo, and fresh
    spinach leaves instead of lettuce. Heavenly. Nancree

    Report
  2. Paul Cooke
    Archived post
    #2
    Nancree said:

    I enjoyed the thread on "Buying Roquefort Cheese". None of
    the 4 mentioned cheeses was available at my supermarket,
    but I did make a find. A Danish Blue Cheese -- "Rosenborg
    Danish Blue".  It is the perfect texture, has a good
    strong tang to
    it  . Among the ingredients, along with "milk" (which
    I assume is cow's milk), the last ingredient is "P.
    Roquefort".  I don't know what this means--possibly
    "Process Roquefort"  ?????

    no... it's the strain of Penicillium bacteria that is used
    to grow the blue veins.

    <http://www.allergynursing.com/questions2/cheese.html>

    --
    Use Linux - Computer power for the people: Down with
    cybercrud...

    Report
  3. Christopher Gre
    Archived post
    #3

    paul cooke <[email hidden]> wrote in message news:<[email hidden]>...

    Quoted message said:
    Nancree said:

    I enjoyed the thread on "Buying Roquefort Cheese". None
    of the 4 mentioned cheeses was available at my
    supermarket, but I did make a find. A Danish Blue Cheese
    -- "Rosenborg Danish
    Blue".  It is the perfect texture, has a good strong
    tang to
    it  . Among the ingredients, along with "milk" (which
    I assume is cow's milk), the last ingredient is "P.
    Roquefort".  I don't know what this means--possibly
    "Process Roquefort"  ?????

    no... it's the strain of Penicillium bacteria that is used
    to grow the blue veins.

    <http://www.allergynursing.com/questions2/cheese.html>

    Interestingly, penicillin-allergic individuals seem to have
    no problem with blue cheeses. (Those with mold allergies
    may, however.) I believe there is just one reported case of
    an allergic reaction specifically to blue cheese, and that
    was in a long-time worker in a cheese plant.

    --
    Chris Green

    Report
  4. Blair P . Hough
    Archived post
    #4
    Christopher Green said:

    paul cooke <[email hidden]> wrote in
    message news:<[email hidden]>...

    Quoted message said:
    Nancree said:

    I enjoyed the thread on "Buying Roquefort Cheese". None
    of the 4 mentioned cheeses was available at my
    supermarket, but I did make a find. A Danish Blue
    Cheese -- "Rosenborg Danish
    Blue".  It is the perfect texture, has a

    I tried that this week, too. The medium-strong version. Said
    something about "noble cheese". Must be going around.

    Very buttery. Maybe a little too buttery; it almost
    separated into oil and solids.

    Quoted message said:
    Quoted message said:
    Quoted message said:

    know what this means--possibly "Process
    Roquefort"  ?????

    no... it's the strain of Penicillium bacteria that is
    used to grow the blue veins.

    <http://www.allergynursing.com/questions2/cheese.html>

    Interestingly, penicillin-allergic individuals seem to have
    no problem with blue cheeses.

    Different species of penicillium.

    en.wikipedia.orgPenicillium

    Quoted message said:

    (Those with mold allergies may, however.) I believe there
    is just one reported case of an allergic reaction
    specifically to blue cheese, and that was in a long-time
    worker in a cheese plant.

    Maybe a mutant, or an outside contaminant that liked the way
    they made it easy to grow mold.

    BTW, the blue stuff in the cheese is mostly spores, rather
    than living mold.

    --Blair "There's a B-grade
    horror movie in there
    somewhere."

    Report

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