Blue cheese is a type of cheese that is ripened with the mold penicillium. It has blue, green, grey, or even black veins around the cheese. According to the legends, a drunken cheese maker left a half-eaten bread inside the cave where he was aging his cheese. When he came back a few months later, he saw that all his cheeses were covered in penicillium from his leftover bread. During modern times, mold culture is added to the cheese curds and then pierced with a skewer to create the blue veins of the cheese. It is then left to mature for a few months to develop its flavor.
Known to have a pungent smell, the creamy texture and flavor makes up for it. Definitely worth a try! Don’t worry, this type of moldy cheese is safe to eat.
Ingredients: Pasteurized cow’s milk, salt, rennet
- Milk source: Pasteurized cow’s milk
- Type: Semi-hard
- Texture: Soft and creamy
- Rind: Natural
- Flavor: Sharp and tangy
- Four Cheese Pizza
- Blue cheese on top of crackers and jam.
- Blue cheese dressing for buffalo wings.