Blue Cheeses

Blue cheese is a classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinctive smell, either from that or various specially cultivated bacteria. Blue cheeses are typically 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 foods. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form.

In the European Union, many blue cheeses, such as Cabrales, Danablu, Gorgonzola, Roquefort and Blue Stilton, carry a protected designation of origin, meaning they can bear the name only if they have been made in a particular region. Similarly, individual countries have protections of their own such as France’s Appellation d’Origine Contrôlée and Italy’s Denominazione di Origine Protetta. Blue cheeses with no protected origin name are designated simply “blue cheese”.

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