>yellow-green, red-brown-pink, dark brown, light blue, and finally dark blue-green
Scientists have come up with a way to create different colours of blue cheese
Despite looking wacky, these technicolour versions taste just like the real deal
Whether it's a crumbly Stilton or a creamy Gorgonzola, any foodie knows that a cheese board just isn't complete without a blue cheese.
But these classic varieties could look very different in the future.
Scientists from the University of Nottingham have come up with a way to create different colours of blue cheese.
Despite looking pretty wacky, these technicolour versions taste just like the real deal, according to Dr Paul Dyer, who led the project.
'I think it will give people a really satisfying sensorial feeling eating these new cheeses and hopefully might attract some new people into the market,' said Dr Dyer.
While blue cheeses from different countries around the world might look and taste very different, they are all made using the same fungus - Penicillium roqueforti.
As the fungus grows, pigmented spores grow through the cheeses, giving them both their blue colour and flavour.
However, until now, the way in which this blue pigment is produced has remained unclear.
In their new study, the team found that a biochemical pathway gradually forms the blue pigments, starting at a white colour, which progressively becomes yellow-green, red-brown-pink, dark brown, light blue, and finally dark blue-green.
Using food-safe techniques, the team were able to 'block' this pathway at certain points, creating strains with new colours.