date:Dec 26, 2012
s.
The research project received a 53,000 grant from The Food and Drink Innovation Network (iNet).
Director Richard Worrall said: Ultimately, we hope this work will lead to greater consistency during production for Britain's cheese-makers, which will help them achieve a greater slice of the worldwide blue cheese market, which is worth millions.
Scientists worked on the project with Stichelton Dairy at Cuckney, near Mansfield, Nottinghamshire.
The dairy produces a blue cheese made from raw mi