Researchers at the University of Northampton have discovered the scientific reason why the aroma of blue cheese is so enhanced.
“Dr Kostas Gkatzionis, a researcher in the School of Health at the University of Northampton, teamed up with researchers at the University of Nottingham, for the £53,000 study, which was funded by the Food and Drink iNet (Innovation Network). They discovered that a particular ‘secondary microflora component’ is responsible for enhancing the smell of blue cheese.
The scientists have been looking at the role of the various microorganisms in the production of the East Midlands’ famous blue cheeses, like Stilton.
The mould Penicillium roqueforti is added by manufacturers to produce the ‘blue’ in cheeses but now the researchers can confirm that a yeast called Y. lipolytica directly influences the distinct smell of the popular dairy products.”