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Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general 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 distinct smell, either from that or various specially cultivated bacteria.
Blue cheese. Blue cheese [a] is any cheese made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese.Blue cheeses vary in flavor from mild to strong and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
Gorgonzola (/ ˌ ɡ ɔːr ɡ ə n ˈ z oʊ l ə /, Italian: [ɡorɡonˈdzɔːla]) is a famously pungent Italian blue cheese made from unskimmed cow's milk; believed to have been created in the 9th century; [2] now with use of its name controlled under the criteria of a Protected Designation of Origin (PDO).
Danablu, often marketed under the trademark Danish Blue Cheese within North America, [1] is a strong, blue-veined cheese. [2] This semi-soft creamery cheese is typically drum- or block-shaped and has a yellowish, slightly moist, edible rind.
AmaBlu was the first blue cheese to be made in the United States, in 1936. [3] It was originally called Treasure Cave Blue Cheese. The cheese is aged in a number of man-made and natural sandstone caves. The cheese is made from raw milk that is locally produced and tested to insure quality and safety. The unique geological characteristics of the ...
Bleu d'Auvergne (French pronunciation: [blø dovɛʁɲ] ⓘ) is a French blue cheese, named for its place of origin in the Auvergne region of south-central France. [1] It is made from cow's milk, [2] and is one of the cheeses granted the Appellation d'origine contrôlée from the French government.
Beenleigh blue cheese logo.jpg 132 × 132; 6 KB This page was last edited on 16 June 2024, at 20:42 (UTC). Text is available under the Creative Commons ...
Rochebaron (French pronunciation: [ʁɔʃbaʁɔ̃] ⓘ) is a soft blue cheese made from pasteurised cow's milk, in the town of Beauzac in the Auvergne region, in the Massif Central, France. This cheese is one of several that are made by curdling milk and separating the curds from the whey .
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