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What is "electrically aged"...

kai_'s picture

* in this quote from a recipe I posted in the Stilton thread:

"...Stilton is a very strong aged cheese. One could probably substitute real Roquefert [sic] or its poor electrically aged cousin Blue Cheese and it still would be wonderful."

I searched at or somewhere about bleu cheese, and there was no mention of anything artificial, electric, whathaveyou, except the injection of mold or mold-inducing bacteria or whatever it was, and that was just in one of the four bleus they spoke of.


Sandy's picture

(post #57434, reply #1 of 1)

Maybe they mean refrigerated. A lot of fine European cheeses are made in natural circumstances like stone-walled dairies (or even caves), not climate-controlled refrigerated factories...