Blue cheese

Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.

In the European Union, many blue cheeses such as Roquefort, Danablu, Cabrales, Gorgonzola and Blue Stilton carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region in a certain country. Similarly, individual countries have protections of their own such as France's Appellation d'Origine Contrôlée and Italy's Denominazione di Origine Protetta. Blue cheeses with no protected origin name are designated simply "blue cheese".

How It's Made

How It's Made is a documentary television series that premiered on January 6, 2001 on the Discovery Channel (now known as Discovery Science) in Canada, and Science in the United States. The program is produced in the Canadian province of Quebec by Productions MAJ, Inc. and Productions MAJ 2. In the United Kingdom, it is transmitted on Discovery Channel, Quest, and DMAX.

Format

The show is a documentary showing how common, everyday items (including clothing and accessories like alligator handbags, foodstuffs like bubble gum, industrial products such as engines, musical instruments such as guitars, and sporting goods such as snowboards) are manufactured.

How It's Made is filmed without exploratory text to simplify overdubbing in different languages. For example, the show avoids showing a narrator or host onscreen, does not often have employees of featured companies speak on camera, and keeps human interaction with the manufacturing process to a bare minimum.

An off-screen narrator explains each process, often with humorous puns. Each half-hour show usually has three or four main segments, with each product getting a demonstration of approximately five minutes; exceptions are allowed in the allotted time for more complex products. Usually, every show has at least one product with a historic background note preceding it: Showing how and where the product originated, and what people used before it.

Cream cheese

Cream cheese is a soft, mild-tasting fresh cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. In other countries, it is defined differently and may need a considerably higher fat content.

Cream cheese is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as Brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone.

Origin

Europe

Early prototypes of cream cheese are mentioned in England as early as 1583 and in France as early as 1651. Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England.

United States