Process for preparing a blue cheese flavorant

A process for preparation of a flavorant composition comprising dispersing blue cheese in water and with a buffering agent to obtain an aqueous dispersion of the blue cheese, incubating the aqueous dispersion with spores of Penicillium roquefortii and with lipase and protease enzymes under submerged agitated aerobic conditions at a pH of below about 7 at a temperature sufficient for the spores and the lipase and protease enzymes to metabolize and hydrolyze the blue cheese and then heating the incubated dispersion to deactivate the spores and enzymes to obtain a flavorant composition.