| abstract |
A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days. |