{"id":35110,"date":"2018-08-27T07:45:47","date_gmt":"2018-08-27T11:45:47","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=35110"},"modified":"2021-08-17T10:40:31","modified_gmt":"2021-08-17T14:40:31","slug":"ask-the-monger-whats-the-difference-between-blue-pockets-and-streaks","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/ask-the-monger-whats-the-difference-between-blue-pockets-and-streaks\/","title":{"rendered":"Ask the Monger: What’s the Difference Between Blue Pockets and Streaks?"},"content":{"rendered":"
\"\"<\/div>\n

Why do some blue cheeses have pockets while others have streaks?<\/strong><\/h2>\n
\"\"<\/div>\n

When it comes to blues, there are some slight variances that determine the texture, flavor, and, yes, even the style of veining. You may notice some cheeses have a more open structure, where blue molds like <\/span>Penicillium roqueforti<\/span><\/i><\/a> can thrive. These are called \u201cpockets.\u201d This occurs when the curd is hand-ladled and minimally cut to ensure that higher levels of moisture are retained for a creamier texture. <\/span><\/p>\n

The high moisture levels in these blues mean they\u2019re too delicate in structure to be pierced with needles. In general, the level of internal moisture of wet-rind blues provides more space (pockets) for the growth of wider streaks of blue mold, as opposed to long-reaching veins throughout the cheese. Case in point: a creamy Roquefort<\/a>. <\/span><\/p>\n

The thin streaks throughout a blue, however, occur more often in drier and denser cheeses. A prime example? Stilton<\/a>. Also, blue cheeses with a natural rind may be aged longer before they\u2019re pierced; this encourages oxygen flow, which in turn encourages mold growth throughout the cheese. The longer-aged blues contain less moisture when pierced, creating narrower highways for the salt and oxygen to comingle with the <\/span>P. roqueforti<\/span><\/i> or <\/span>P. glaucum<\/span><\/i>.<\/span>
\n <\/p>\n

More from Ask the Monger<\/strong><\/a><\/h3>\n","protected":false},"excerpt":{"rendered":"

Here’s all you need to know about the difference between blue pockets and blue streaks in different types of cheese.<\/p>\n","protected":false},"author":97,"featured_media":32139,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[1291,930,4383,4384,4350,4349,672,4352,4351,1647,2338],"coauthors":[4365],"class_list":["post-35110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger","tag-bleu-cheese","tag-blue-cheese","tag-blue-pockets","tag-blue-streaks","tag-cheese-facts","tag-cheese-iq","tag-cheesemonger","tag-p-glaucum","tag-p-roqueforti","tag-roquefort","tag-stilton"],"acf":[],"yoast_head":"\nAsk the Monger: Why Do Some Blues Have Pockets While Others Have Streaks?<\/title>\n<meta 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