“Like the alpine blue veined sun orchid, a beautiful blossom of natures harvest”
Cheese mythology abounds, and the most asked question of blue orchid, “do you use copper wires to make it blue? No! In modern times stainless steel is the only metal allowed in contact with the product, which I suspect is a good thing. It is the air holes produced by the wire spike that enable the P. Roqueforti mould culture to break down the milks’ macro components. If the mould strain is aggressive toward lipids (the cream part) sharp burning fatty acids dominate. If the mould prefers proteins, it is more likely that bitter peptides will dominate early in the cheese ripening, and may sweeten as amino acids become dominate in later life. Breaking down proteins liquefies the texture.