Blue cheese salting

All cheeses are salted, either by mixing dry salt with the drained curd (confined largely to English varieties), rubbing dry salt on the surface of the pressed cheese (e.g. Romano or Blue cheeses), or by immersion of the pressed cheeses in brine (most varieties). Salt concentration varies from c. 0.7% (c. 2% salt-in-moisture) in Emmental to 7-8% (c. 15% salt-inmoisture) in Domiati. 

Godinho, M. and Fox, P. F. (1981). Ripening of Blue cheese Influence of salting rate on lipolysis and carbonyl formation. Milckwissenschaft 36,476-478. 

Blue cheese flavors have been prepared via submerged culture fermentations in a sterile milk-based medium using Penicillium rogueforti(63). The fermentations are conducted under pressure with low aeration rates with optimal flavor production occurring from 24-72 hours. Similarly, Kosikowski and Jolly(64) prepared blue cheese flavors from the fermentation of mixtures of whey, food fat, salt and water by P roqueforti. Dwivedi and Kinsella(65) developed a continuous submerged fermentation of P. roqueforti for production of blue cheese flavor. 

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