What is the name of the soft white Belgian cheese with a very strong smell and flavour?
Microbial food cultures the loosely pressed curd form. As the cheese matures, the mould grows, creating blue veins within it which gives the cheese its characteristic flavour. Examples include stilton, roquefort and gorgonzola. Soft ripened cheese such as brie and camembert are made by allowing "P. camemberti" to grow on the outside of the cheese, which causes them to age from the outside in. The mould forms a soft white crust, and the interior becomes runny with a strong flavour. Rind-washed cheeses like limburger also ripen inwards, but here, as the name suggests, they are washed with brine and other ingredients such as
Murcian cheese with a slight saltiness and slight acidity, not a complex flavour. The fresh cheese is soft but firm to cut, of a very white colour and usually without cavities. The cured cheese is firm to the cut, has a white to light cream colour and may have very few, small cavities. The fresh cheese has almost no rind and is decorated in marks that simulate rushes. The cured cheese rind is thin, smooth and straw-coloured to light brown. Fresh cheese may be grilled or used in cooking desserts or salads. The cured cheese is eaten sliced as a snack with