Blue Cheeses

Blue cheese is a classification of cheeses that have had cultures of the mould Penicillium added. The final product is spotted or veined throughout with blue, or blue-grey mould. It also carries a distinctive smell, either from that or various specially cultivated bacteria. These blue cheeses are typically aged in a temperature-controlled environment.

Serving

Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods. Some are injected with spores before the curds form. Others have spores mixed in with the curds after they form.

Taste of Blue Cheese

Intensely piquant tastes from the characteristic blue veins are contained in a creamy, often crumbly texture. Slight hints of rural mushrooms give way to a mild profile consisting of creamy tones of browned butter. These slowly resolve in a calm finish. Above all, Ranging from mild to sharp, blue mould cheese is made using milk from cows, goats and sheep. It is produced in a wide variety of taste and texture combinations. A clear white backdrop marbled with intersected blue veins therefore makes up the iconic appearance of these beautiful cheeses.