Spore introduction in mfr. of normal and hard rind blue cheese

摘要

Introduction of moulds, partic. spores of Penicillium roqueforti, into cheese during its ripening phase to produce blue cheese comprises placing the cheese (2) on a support plate (1) which has recesses (11) for the ends of pins (4) used to bore holes through the cheese for aeration purposes. The pins (4) are mounted in a carrier (6) which can be moved vertically in guides (8) under the action of e.g. hydraulic pressure (7) from an upper to a lower position. The pins (14) are guided in a spring-loaded pressure plate (3) prior to entering the cheese (2). Collars (12) are mounted on the pin carrier (6) around the pins (4) such that a space is provided between the pins and the collars and additives to be introduced into the cheese can be pumped around or through the pins (4) from a pump (9) and an additive reservoir (10). The additives are deposited in the holes produced by the pins (4) during penetration of the body of the cheese (2) and are pumped to the pins when they are in their fully retracted position without a cheese present below, in order to prevent spillage of the additives over the cheese rind.