Borgonzola

Pasteurized milk is a primary ingredient in cheese, providing essential nutrients like calcium and protein. The pasteurization process ensures safety by eliminating harmful bacteria. It serves as a base for fermentation, contributing to the cheese's flavor and texture.

Pasteurized cream adds richness and smooth texture to cheese, enhancing its flavor profile. The pasteurization process ensures safety by reducing microbial content. It contributes to the creamy consistency and mouthfeel of the cheese.

Salt is used in cheese making to enhance flavor and act as a preservative. It helps control microbial growth and moisture content in the cheese. While essential for flavor, excessive consumption can lead to health issues.

Calcium chloride is used in cheese making to improve curd formation and texture. It helps maintain the structural integrity of the cheese during processing. It is generally recognized as safe when used in small amounts.

Microbial enzymes are used as a rennet substitute in cheese making, aiding in milk coagulation. They are suitable for vegetarian diets and help produce consistent cheese quality. These enzymes are derived from microbial sources, ensuring a reliable supply.

Bacterial cultures are essential for cheese fermentation, contributing to flavor and texture development. They help in the breakdown of lactose and production of lactic acid. These cultures are crucial for the characteristic taste and aroma of cheese.

P. roqueforti is a mold used in blue cheese production, contributing to its distinctive flavor and appearance. It is responsible for the blue veins and sharp taste in cheeses like Roquefort. The mold is safe for consumption and adds unique sensory qualities.

Penicillium candidum is a mold used in cheese making to develop a white rind and creamy texture. It is commonly used in soft cheeses like Brie and Camembert. The mold is safe for consumption and contributes to the cheese's unique characteristics.