"Researchers Uncover Method to Transform Blue Cheese into Pink Delicacy"
Scientists at the University of Nottingham have discovered a way to manipulate the color of blue cheese, ranging from white to pink, by altering the pigmentation process of the fungus Penicillium roqueforti. Despite the color changes, the taste of the cheese remains similar to the original blue strains, with volunteers noting differences in perceived fruitiness and tanginess based on color. This breakthrough in color manipulation raises questions about the impact on flavor perception and challenges traditional associations with food colors.