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	[[Category:Blue cheese]]		[[Category:Blue cheese]]
	{{incomplete food list}}		{{incomplete food list}}
			== List of blue cheeses ==
			<gallery>
			File:Détail_d'une_étagère_de_gorgonzola_à_la_fromagerie_Mauri_2.jpg\|Gorgonzola
			File:Dorset_Blue_Vinney_cheese.jpg\|Dorset Blue Vinney
			File:Shropshire_Blue.jpg\|Shropshire Blue
			File:Stichelton.jpg\|Stichelton
			</gallery>

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'''Blue cheese''' is a general term used to describe [[cheese]] that has been made with cultures of the mold ''[[Penicillium]]'', giving it spots or veins of blue, blue-gray or blue-green mold throughout the cheese. The flavor profiles of blue cheeses can vary greatly, but they are typically characterized by their strong flavors and rich, creamy textures.

== History ==

The process of making blue cheese is believed to have been discovered by accident, when cheeses were stored in natural temperatures and moisture-controlled caves, which happen to be favorable environments for many varieties of harmless mold. The earliest blue cheeses were likely produced in the [[Roquefort]] region of France in about 79 AD.

== Production ==

Blue cheese is made from cow's milk, sheep's milk, or goat's milk. During the cheese-making process, cultures of ''[[Penicillium roqueforti]]'' or ''[[Penicillium glaucum]]'' are added. The cheese is then aged in a temperature-controlled environment such as a cave.

== Types of Blue Cheese ==

=== Roquefort ===

[[Roquefort]] is a sheep milk cheese from the south of France, and together with [[Gorgonzola]] and [[Stilton]], is one of the world's best known blue cheeses.

=== Gorgonzola ===

[[Gorgonzola]] is a veined Italian blue cheese, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining.

=== Stilton ===

[[Stilton]] is an English cheese, produced in two varieties: the well-known blue and the lesser-known white. Both have been granted the status of a protected designation of origin by the European Commission.

=== Danish Blue ===

[[Danish Blue]] is a semi-soft blue-veined cheese, made from cow's milk. It has a creamy and crumbly texture and a mild and slightly sweet flavor.

=== Bleu d'Auvergne ===

[[Bleu d'Auvergne]] is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.

== See Also ==

* [[Cheese]]
* [[Penicillium]]
* [[Roquefort]]
* [[Gorgonzola]]
* [[Stilton]]
* [[Danish Blue]]
* [[Bleu d'Auvergne]]

[[Category:Cheese]]
[[Category:Blue cheese]]
{{incomplete food list}}

List of blue cheeses - Revision history

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Prab: CSV import