Blue cheese is a general classification of cheeses that have had cultures of the

mold A mold () or mould () is one of the structures certain fungi can form. The dust-like, colored appearance of molds is due to the formation of spores containing fungal secondary metabolites. The spores are the dispersal units of the fungi. Not ...

Penicillium ''Penicillium'' () is a genus of ascomycetous fungi that is part of the mycobiome of many species and is of major importance in the natural environment, in food spoilage, and in food and drug production. Some members of the genus produce pe ...

'' added so that the final product is spotted or veined throughout with

blue Blue is one of the three primary colours in the RYB colour model (traditional colour theory), as well as in the RGB (additive) colour model. It lies between violet and cyan on the spectrum of visible light. The eye perceives blue when ...

, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the

curds Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon ...

form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a

cave A cave or cavern is a natural void in the ground, specifically a space large enough for a human to enter. Caves often form by the weathering of rock and often extend deep underground. The word ''cave'' can refer to smaller openings such as sea ...

. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over foods.

Blue cheeses

* Ädelost * Aura cheese * Beenleigh Blue * Bleu Bénédictin *

Bleu d'Auvergne Bleu d'Auvergne () is a French blue cheese, named for its place of origin in the Auvergne (province), Auvergne region of south-central France. It is made from cow's milk, and is one of the cheeses granted the Appellation d'origine contrôlée fr ...

Bleu de Bresse Bleu de Bresse () is a blue cheese that was first made in the Bresse area of France following World War II. Made from whole milk, it has a firm, edible coating which is characteristically white in color and has an aroma of mushrooms. Its creamy ...

Bleu de Gex ''Bleu de Gex'' (also ''Bleu du Haut-Jura'' or ''Bleu de Septmoncel'') is a creamy, semi-soft blue cheese made from unpasteurized milk in the Jura region of France. It is named after the Pays de Gex, a historical region in what is now France a ...

Bleu des Causses ''Bleu des Causses'' ( oc, Blau dels Causses) is a French blue cheese made from whole cow's milk. Some consider it as a mild variant of Roquefort. The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limes ...

Bleu du Vercors-Sassenage Bleu du Vercors-Sassenage is a mild pasteurized natural rind cow's milk blue cheese originally produced by monks in the Rhône-Alpes region of France in the 14th century. Now made in the Dauphiné area, the cheese has been a protected Appellation d ...

Bleuchâtel Bleuchâtel is a Swiss blue cheese produced from pasteurized cow's milk in Les Ponts-de-Martel in Switzerland. Its name comes from bleu (blue in French) and Neuchâtel , neighboring_municipalities= Auvernier, Boudry, Chabrey (VD), Co ...

* Blue Cheshire * Brighton Blue * Buxton Blue *

Cabrales cheese Cabrales ( Spanish: ''queso de Cabrales'') is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat an ...

Cambozola Cambozola is a cow's milk cheese that is a combination in style of a French soft-ripened triple cream cheese and Italian Gorgonzola. History Cambozola was patented and industrially produced for the world market by the large German company H ...

* Carré d'Aurillac * Cashel Blue * Castello * Cherni Vit * Danish Blue Cheese * Dolcelatte * Dorset Blue Vinney * Dovedale cheese * Dragon's Breath Blue * Fourme d'Ambert * Fourme de Montbrison *

Gamalost Gamalost (also Gammelost, Gammalost) is a traditional Norwegian cheese. History Gamalost, which translates as old cheese, was once a staple of the Norwegian diet. The name might be due to the texture of the surface, or the fact that it is an ol ...

Gorgonzola Gorgonzola (; ) is a veined blue cheese, originally from Italy, made from unskimmed cow's milk. It can be buttery or firm, crumbly and quite salty, with a "bite" from its blue veining. History Historically, gorgonzola has been produced for ...

* Kariki Tinou * Lanark Blue * Lymeswold cheese *

Maytag Blue cheese Maytag blue cheese is produced on the Maytag Dairy Farms just outside of Newton, Iowa city limits. History In 1941 production of the cheese was started by Frederick Louis Maytag II and Robert Maytag, grandsons of the founder of the Maytag ap ...

* * Norbury Blue *

Oxford Blue A blue is an award of sporting colours earned by athletes at some universities and schools for competition at the highest level. The awarding of blues began at Oxford and Cambridge universities in England. They are now awarded at a number of other ...

Picón Bejes-Tresviso Picón Bejes-Tresviso is a blue cheese from Cantabria, in the north of Spain. It has been protected under Denominación de Origen (DO) legislation since 1994, prior to which it was traditionally known as ''Picón de Tresviso'' and ''Queso Picón ...

* Rokpol *

Roquefort Roquefort is a sheep milk cheese from Southern France, and is one of the world's best known blue cheeses. Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur ...

* Saga * Saint Agur Blue * Shropshire Blue * Stichelton * Stilton cheese *

Valdeón cheese Queso de Valdeón (''Queisu de Valdión'', in Leonese language) is a Spanish blue cheese from León. The cheese is made in Posada de Valdeón, in the northeast of the province of León, and is wrapped in sycamore maple ('' Acer pseudoplatanu ...

Wensleydale cheese Wensleydale is a style of cheese originally produced in Wensleydale, North Yorkshire, England, but now mostly made in large commercial creameries throughout the United Kingdom. The term "Yorkshire Wensleydale" can only be used for cheese that ...

* Yorkshire Blue

References

External links

* {{Cheese Blue cheeses

Blue Blue is one of the three primary colours in the RYB colour model (traditional colour theory), as well as in the RGB (additive) colour model. It lies between violet and cyan on the spectrum of visible light. The eye perceives blue when ...

Blue cheeses

See also

References

External links