A semi-soft, blue-veined cheese produced from cow's milk. It has a very strong, pungent aroma. Similar in flavor to French Roquefort and Italian Gorgonzola.
The blue (or green) veins in blue cheese are created by flavor-producing molds injected (or occurring naturally) during the curing process. Roquefort, blue d'Avergne, Stilton, Gorgonzola, and Maytag blue are some of the best varieties. All blue cheeses smell strong but some varieties actually are quite mild.
A cow's milk, semisoft, blue-veined cheese with a very strong aroma. The most common blue cheese are France's Roquefort and Italy's Gorgonzola.
This type of cheese has been treated with molds that form blue or green veins that give it its characteristic flavor. Blue cheeses, including Danablu, Gorgonzola, Roquefort and Stilton, tend to increase in flavor and aroma with age.
Blue cheese is a general classification of cow's milk, sheep's milk, or goat's milk cheeses that has had Penicillium cultures added so that the final product is spotted or veined throughout with blue or blue-green mold. Some blue cheeses are injected with spores before the curds 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.