Ageing of beancurd cheese is the main process of the protein hydrolysis and flavor development.
腐乳生产的后酵是腐乳特有风味形成、蛋白质降解的主要阶段。
Chinese fermented beancurd, an intense-tasting relish, had always reminded me of a ripe blue cheese, but the Shaoxing tasters, faced with a Stichelton, disagreed.
同样是口感刺激的调味酱，中式豆腐乳总是让我想起发酵的蓝纹奶酪，不过绍兴的品尝者们在试吃了一块Stichelton后表示不赞同。
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