The Mold in Gorgonzola (blue) Cheese Produces Ketones?

#1

4:30: “Blue cheese curds have plenty of nooks and crannies for the fungi to grow into and spread their coloured spores. Before long, the whole cheese is permeated with moldy, blue veins. And of course they add more than just colour, the mold produces large quantities of ketones, free fatty acids and even ammonia, all of which contribute to that blue cheese flavor.”

(Bunny) #2

So does Parmesan cheese, the smellier (butyrate; a ketone body) the better.

(Full Metal KETO AF) #3

Also a good source of K2. :cowboy_hat_face:

('Jackie P') #4

:+1::hugs::hugs:

(Hyperbole- best thing in the universe!) #5
(You've tried everything else; why not try bacon?) #6

This is news to me, but Hank Green and his team are pretty good about getting the facts right.

Hank and his brother John produce a number of informative YouTube channels. SciShow is intended to be fun (his episode on various explosives was both hilarious and scary), but their joint Crash Course series is more in the nature of hardcore learning. Hank also produces videos for Animal Wonders Montana, which is a wildlife refuge run by his neighbors, Jessi and Augusto Castañeda. I highly recommend all these channels.