Blue Cheese

Blue cheese is a category of cheese made with edible mould cultures, typically from the genus *Penicillium*, which create blue, blue-grey, or blue-green veins or spots throughout the cheese.

Blue cheese is a category of cheese made with edible mould cultures, typically from the genus *Penicillium*, which create blue, blue-grey, or blue-green veins or spots throughout the cheese. It is known for a sharp, piquant flavour and can range from soft and creamy to crumbly or hard. Well-known varieties include Roquefort, Stilton, and Gorgonzola.

Definition and characteristics

Blue cheese refers to cheeses marbled with blue, blue-green, or greenish veins caused by mould growth. The cheeses are typically aromatic, salty, and sharply flavoured, with textures ranging from creamy to crumbly.

Production

Blue cheese is usually made by adding mould spores to milk or curds, then allowing the cheese to age in conditions that support mould growth. The interior is often pierced to let in air, which helps the mould develop its veins.

Notable varieties

Famous blue cheeses include Roquefort from France, Stilton from England, and Gorgonzola from Italy. Other well-known examples include Danablu, Bleu d’Auvergne, Bleu de Bresse, and Blue Cheshire.

Culinary use

Blue cheese is eaten on its own and is also used crumbled, melted, or spread in salads, dressings, sauces, and other dishes. Its strong flavour makes it a distinctive ingredient in cooking.