Blue Cheese
Blue cheese is a strong-flavored, mold-ripened cheese known for its bold taste and distinctive blue or green veins. It’s made from cow’s, sheep’s, or goat’s milk and aged with cultures of Penicillium mold, which gives it its characteristic sharpness and creamy or crumbly texture.
Types of Blue Cheese
Roquefort – A French blue cheese made from sheep’s milk, known for its sharp, tangy flavor and moist texture.
Gorgonzola – An Italian variety, available in dolce (mild, creamy) or piccante (sharp, crumbly) styles.
Stilton – A British blue cheese, milder than Roquefort, with a rich, nutty taste.
Danish Blue – A strong, salty blue cheese with a creamy texture.
Cabrales – A Spanish blue cheese with a robust, spicy bite.
Flavor & Texture
Can range from mild and creamy to sharp, salty, and crumbly.
The blue veining comes from mold cultures introduced during aging, often in caves or controlled environments.
The stronger the cheese, the longer it’s aged (some up to 6 months or more).
How to Use Blue Cheese
Salads – Crumbled over a wedge salad or mixed into dressings (like blue cheese dressing).
Burgers & Steaks – Adds a tangy punch when melted on meats.
Cheese Boards – Pairs well with honey, nuts, and fruit (pears, figs, or apples).
Pasta & Sauces – Enhances creamy pasta sauces for a rich, umami kick.
Pizza & Flatbreads – Complements bold toppings like caramelized onions or bacon.
Love it or Hate it?
Blue cheese has a polarizing taste—some love its pungent, funky bite, while others find it overwhelming.
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