The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

This invention relates to novel Penicillium strains, the production of novel Penicillium strains, and the use of novel Penicillium strains in various end applications.

A method of producing cheese, more particularly to a method for producing pierced cheese, and more particularly to a method for producing pierced cheese for slicing.

The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

An object of the present invention is to provide a novel method for producing cheese or a cheese-like food. A method for producing cheese or a cheese-like food.

A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20 C.-30 C. for 2-15 days, ripening at 12 C.-20 C. for 2-15 days, and ripening at 4 C.-15 C. for 10-45 days.