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den mycket särpräglade orangea färgen på skorpan uppkommer genom saltningsteknikerna, som främjar framväxten av en ytflora.
the very specific orangey colour of the rind is influenced by the salting techniques, which promote the establishment of surface flora.
Last Update: 2014-11-17
Usage Frequency: 1
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saltningsteknikerna bidrar också till att göra ”fourme de montbrison” till en mindre salt ost än andra blåmögelostar.
the salting techniques used also make ‘fourme de montbrison’ less salty than other blue cheeses.
Last Update: 2014-11-17
Usage Frequency: 1
Quality: