What does the term "blown cheese" refer to?

The term "blown cheese" specifically refers to cheese that is affected by gas-producing organisms, such as certain bacteria or molds. These organisms can cause gas to be produced inside the cheese, leading to an undesirable texture and bubble formation, which compromises the quality of the product. This condition is often a sign of spoilage or improper handling during the production process, indicating that the cheese is not safe for consumption.

In the context of cheese production and storage, the presence of gas-producing microorganisms can occur in various types of cheeses, especially if they are not maintained under proper refrigeration or if they are contaminated during production. This differentiation is important for both dairy product handling and food safety, as blown cheese can pose health risks to consumers.

Other options describe different issues related to cheese without capturing the specific problem addressed by "blown cheese." For instance, cheese that has been overcooked relates to the cooking process affecting flavor and texture, while cheese aged too long concerns the time aspect of maturation affecting taste without specifically indicating spoilage caused by gas. Cheese produced with added gas for texture may refer to a controlled process, such as in the making of certain types of aerated cheeses, which is distinct from the unintended consequences of microbial activity leading to blown cheese.