Blue cheese

Blue cheese is a general term used to classify cheeses that have been cultured with the mold Penicillium, resulting in spots or veins of blue, blue-gray or blue-green mold throughout the cheese. The distinct flavor and aroma of blue cheese are recognized as being sharp, salty, and strong.

History

The discovery of blue cheese is believed to have been an accident. The cheeses were stored in natural temperatures and moisture-controlled caves, which happen to be favorable environments for many varieties of harmless mold. After the discovery of Penicillium roqueforti, the mold used to make blue cheese, the process of making blue cheese was refined and perfected.

Production

Blue cheese is made from cow's, sheep's, or goat's milk. During the cheese-making process, Penicillium cultures are added. The cheese is then aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of different recipes.

Varieties

There are many varieties of blue cheese, some of the most well-known include:

• Roquefort: A French blue cheese made from sheep's milk.
• Gorgonzola: An Italian blue cheese made from cow's milk.
• Stilton: An English blue cheese made from cow's milk.
• Danish Blue: A Danish blue cheese made from cow's milk.

Health Benefits

Blue cheese is rich in protein, calcium, and vitamin B12. However, it is also high in sodium and cholesterol, which should be considered for those with dietary restrictions.

See Also

• Cheese
• Cheese-making
• Mold

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