Assume that you bought a semisoft cheese such as blue cheese and put it in your refrigerator. Three weeks later you cut the cheese and notice the center is now liquid because

Question

Quizplus · Accepted Answer

Fungal enzymes in blue cheese break down the curd over time, leading to a softer or liquid texture in the center. This process is a natural part of the cheese's maturation and contributes to its characteristic flavor and texture.

Assume That You Bought a Semisoft Cheese Such as Blue