Translation of "Edelschimmel" in English

The inside of the cheese is cream in colour, with a few cracks and a marbling of light blue veins.

The inside of the cheese, which is white to cream in colour, shows cracks and evenly distributed blue to green veining.

The paste of the cheese has cracks and evenly distributed veins caused by the growth of Penicillium roqueforti.

These are typically softer in bite, more fresh and naturally matured in white noble mould.

Its elegant white precious mold and particularly fine salami aroma with traces of Mediterranean variety impress every connoisseur.

Often one can find on Italian or French salami a powdered coating with edible mould on the outer skin.

After a long storage, they also develop white mold, similar to the white mold in cheese production.

"Penicillium camemberti" and "Penicillium roqueforti" are the molds on Camembert, Brie, Roquefort, and many other cheeses.

Cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep may depend on the type of cheese; labels on packets of cheese often claim that a cheese should be consumed within three to five days of opening.

The cheeses mature in the ripening chamber for at least 21 days from the date of curdling; this allows them to develop in a balanced way.

Penicillium camemberti and Penicillium roqueforti are the molds on Camembert, Brie, Roquefort, and many other cheeses.

The casing is stuffed with sausage meat of the Hungarian extra-quality salami type and its surface is coated with a mold overlay.

High-quality varieties of these dry, long-keeping and uncooked sausages are known which are produced according to the natural ripening process and are covered with a mold overlay on the outside of the cellulosic casing.

It is therefore surprising that it is actually possible to cultivate a mold overlay on this material.

Despite the proximity to the sausages provided with noble mold, no mold growth can be detected after the storage on the external surface of the invention.

The production processes of some cheeses (soft, mould, semi-hard, hard cheeses) and cheeses made of sour milk (products made of curd) changed significantly in the course of the last century, because of technical development and owing to the possibilities, which were made available by microbiological research.

The tubular casing is filled with sausage meat of the true salami type, and the sausage obtained is sealed on the outside with noble mold.

The cellulase and other cellulytic enzymes which separate during storage of noble mold have left the cellulose layer virtually unharmed.

With the mold concept, different structures and phenomena are associated, for example black mold and grimmel, red bread mold, noble mold, pouring can mold, brush mold, head mold and others.

Afterwards, there is still the long seasoning time, during which a special kind of mould conveys to the product a mildly spicy note which reminds of fresh mushrooms.

The salami air dries for at least 8 to 12 weeks and ages naturally in a fine, white mold to achieve its full flavor.

Included among these are a naturally matt or low-luster surface structure coarse to the feel, good smoke permeability, and the option of using this casing for a noble mould curing process.

With the foodstuff-production, the showy flavour becomes several cheeses, like Roquefort, Danish blue, Camembert, and Brie through the maturity-FTAM process in attendance of mold (noble-mold), as the kind Penicillium, achieves.

The air-dried fennel salami convinces connoisseurs and connoisseurs with its elegance of white noble mould and its delicate taste with a subtle fennel note.

The famous noble mould finds optimal conditions in the Kracher vineyards on the edge of the Seewinkel nature reserve, such as the damp morning mist that envelops the grapes and particularly warm, sunny days on which the grapes can dry so that they do not rot on the vine.